Eggplant in ginger-balsamic marinade

Category: Vegetable and fruit dishes

Ingredients
Eggplant	0.5KG
Ginger grated	1 st. l.
Balsamic vinegar	1 st. l.
Honey	1 tsp
Soy sauce	2 tbsp. l.
Mixture of rast. and sesame oil (1: 1)	0.5 cups
Nasturtium, leaves
(can be replaced with green cilantro)
Sesame seed

Cooking method

I would like to share another favorite recipe. Not difficult and not time consuming to prepare. And very festive when served in portions.
So:
1.
Peel the eggplants and cut randomly into 2 - 2.5 cm pieces
2.
Prepare a marinade from honey, soy, vinegar, ginger.
3.
Fry the eggplants in portions (in one layer) in a mixture of sesame and vegetable (I took corn, so as not to kill the tahini aroma ...) until tender.
4.
Drain the excess oils (30 seconds) and immediately transfer them warm to a salad bowl with marinade and mix.
5.
When completely cool, add chopped nasturtium greens and sesame seeds.
Initially, the recipe indicated the use of some kind of super-exotic mega for us.
To be honest, from the description I did not understand what her taste was ... But according to reviews, cilantro greens are a good replacement for her.
I don't like cilantro, but I use nasturtium from flowers to buds with pleasure - that's why I tried to add more exotic, but more affordable marinade to the marinade, which is not quite familiar to us ... Nasturtium belongs to watercress, it has a pleasant spike in taste.
6.
Let it brew for 30 minutes and you can enjoy a healthy and rich dish.
Once again, I repeat - it looks very festive if you use the culinary ring for portioning.

The dish is designed for

4 servings

Time for preparing:

1 hour

Note

A little about nasturtium

Nasturtium has long been used in cooking - in Europe and America, especially in the South, where it comes from

Fresh leaves, hard flower buds and unripe seeds have a pleasant pungent taste and are used as a salad dressing. meat, vegetable and egg dishes.
Buds and unripe fruits are boiled in vinegar with dill and used as a seasoning for fish, meat and vegetables.
Blooming flowers decorate dishes, can be served as a side dish
Fruits and buds are added when pickling cucumbers, tomatoes, squash, Brussels sprouts and Savoy cabbage.
Nasturtium belongs to watercress, but unlike other types of watercress, it is harvested for future use: the leaves are dried and salted, flower buds and green fruits are pickled as a substitute for capers.

Nasturtium also has many medicinal properties: fresh leaves are rich in ascorbic acid and carotene.
Nasturtium is a good blood purifier. And the infusion of flowers is taken orally for hypertension and heart problems.

I saw the recipe here: 🔗

Eggplant fried in cheese (celfh)

Eggplant in tomato juice (marika33)

Sonadora

Irina, thanks for the simple and delicious recipe! I took it to the bins.

Is it possible not to fry the eggplants for this salad, but to bake them in the oven in pieces, or will they creep?

Nagira

Marina,
You can, of course, try, but in the oven the pieces will dry out, the structure will be different and the taste ... I didn't get a satisfactory result from the oven, you think, I didn't try to improve the recipe ...
I bake almost everything myself, I don't like fried even pancakes-pancakes for about fifteen years ...
But in this recipe you will not get a full-fledged taste, otherwise, after all, sesame oil introduces its own note during frying, changing the taste of eggplant ...

MariS

I just noticed an interesting recipe! I will definitely try, thanks, Irisha!
It's a pity that there are no leaves or flowers of nasturtium anymore. Thanks for the interesting information about them.

MariS

Irish, pickled eggplants according to your recipe - here they are, waiting in the wings.
I've already tried it - it's so delicious!
There will be amazing eggplants for dinner, thank you very much.

Nagira

I went according to my eggplant recipes and saw that I missed such a photo from Marina-MariS
Marishenka, forgive me, such an inattentive ... Thanks for evaluating the recipe and for the excellent report!

eye

Irina, Thank you! tasty and original!
I was not too lazy to go for eggplants and ginger, the result pleased us!
I didn't understand, however, how to cut it, cut it into circles, as usual, salted, washed, fried, marinated.
the marinade is completely absorbed, and they are darker in color than your photos.
for the future, I will take into account the preliminary ambassador, pour less soy sauce.
yes, there was no cizny or nasturtium. Basil was quite.

Nagira

eye,
Tanya, I am glad that the eggplants also pleased your taste
A darker color for you and MarishaMariS it turned out, most likely, due to a thinner cutting - into circles, and an insufficient amount of oil during frying, this is also indicated by the fact that the marinade has completely absorbed you, which means that there is not enough oil
Well, that's not the point! Liked it - that's great!
And sliced ...
In the recipe I wrote "cut randomly", because I was in a hurry to put the recipe out and found it difficult to quickly and concisely explain how to cut into triangular plump pieces. But I indicated the size - 2-2.5 cm - this was meant from all sides.
I found an approximate photo in the internet (such pieces must be cut across again):

That is, we cut the peeled eggplant lengthwise into strips-cubes. The number of strips depends on the thickness of the eggplant itself (from the outside, from the side of the skin - the size should be exactly what I indicated - 2-2.5 cm).
And these longitudinal strips-bars should be triangular in cross-section, not rectangular. That is, we cut longitudinally-radially.
And only then we cut these strips across into pieces again 2-2.5 cm in size.

Phew, I'm not sure I wrote it clearly ... that's why I simplified it in the recipe ...
Look here - it is clear that even the pressed pieces are plump, voluminous

🔗 🔗

And I didn't understand about the ambassador - this recipe does not need any preliminary steps for processing the eggplant, except for cleaning and slicing, the eggplants never left any unpleasant tastes after frying and pickling

eye

Irin, the ambassador is my condition for using eggplant, otherwise the stomach reacts.

Quote: Nagira

size - 2-2.5 cm. - this was meant from all sides.

thanks, now it's clear, yes, it will be even tastier, I agree. at first I did not guess, I took 2.5 for the size of the flat side, I realized that I would not grind it like that, so I cut it into circles. oil, yes, half a glass was not, but, it seems, was enough.
find and so for a change and on the festive table.
Thank you!

Rada-dms

eye, Tanya, you will have to follow in your footsteps, cook too, so they look enticing !!
Nagirochka, I will do it soon !!

eye

Ol, which means you have to - prepare by all means. it is important to first prepare the marinade, taste and adjust to your taste in salt-honey-acid.