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Berenjenas en salsa de chinola y jengibre

Dificultad
Medio
Porciones
6

Ingredientes

  • 3 Berenjenas
  • 2 Cdas. de semillas de ajonjolí
  • sal, pimienta
  • Harina
  • 2 Cdas. de aceite
  • ¼ Taza de cebolla picadita
  • 2 Lonjas de jengibre
  • 2 Dientes de ajo majados
  • 1 Pimiento rojo picadito
  • ½ Taza de jugo concentrado de chinola
  • 1 Taza de agua
  • 1 Cda. de salsa de soya
  • 1 Cda. de salsa de ostras
  • 1 Cda. de azúcar
  • 1 Cdta. de fécula de maíz
  • ¼ Cdta. de aceite de ajonjolí

Preparación

  1. Pasar las lonjas de berenjenas por huevo y luego por la harina mezclada con el ajonjolí.
  2. Verter aceite a una sartén, cocinar las lonjas de berenjena hasta dorar por ambos lados, reposar sobre papel toalla.
  3. Para la salsa: verter el aceite a una sartén y sofreír la cebolla, el jengibre, el ajo y el pimiento, hasta que estén brillosos.
  4. Mezclar el jugo, el agua, la salsa de soya, salsa de ostras, el azúcar y fécula, añadir a la cocción dejando espesar.
  5. Por último agregar aceite de ajonjolí y servir por encima de las berenjenas.