Spicy eggplants with ginger in a Redmond slow cooker

Brilliant !!! Just a delight in the taste! Impossible to come off!

I cooked yesterday)) I really liked it, I added sesame seeds, bell peppers with strips and coarsely chopped zucchini recipe super)) thanks

[Nellab, N @ tusya]

Girls, Nellab, N @ tusya, I'm glad you liked the recipe.

Hostesses, and who can answer? If ground ginger, about how much is needed .... Or I didn't read the topic carefully, or did no one cook with ground ginger?

[Lily]

Lily, this information is on the Internet

It should be noted that ground dry ginger does not replace fresh root in any way. Its taste is much sharper, and the aroma is not so intense. For curiosity, lick dried ground ginger and then chew on a small piece of fresh. This comparison will be enough for the rest of your life. If you use dried ground ginger, then first soak it in water, this will allow for more aroma and taste. Well, and accordingly it is worth remembering. That if you decide to replace fresh ginger with dried, then the ratio should be as follows: 1 teaspoon of dried ginger replaces 1 tablespoon of freshly grated.

....
The norm for laying ginger is 1 gram per 1 kilogram of product, whether it be dough, meat or water.

So be guided by your taste, and start with half a teaspoon.

I prepared "blue" ones with ground ginger, I did not see the difference if I cook without it ... In short, you need to do it as expected according to the recipe

Do you need to remove bitterness from eggplant? (sprinkle with salt or soak in brine?)

[ala]

ala, do it according to your taste preferences.
As for me, I do not find bitterness in eggplants, so I never pre-process them.

I cook often, very tasty.