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Köche-Nord.de • Auberginen mit Fischgeschmack
Auberginen mit Fischgeschmack

3 Auberginen
Öl zum Braten
1 ts Knoblauch, gehackt
1 tb Lauch oder Frühlings-
- zwiebeln, feingehackt
1 ts Ingwer, gehackt
100 g Schweinehackfleisch
1 tb Reiswein oder trockener
- Sherry
2 ts Zucker
2 tb Sojasauce
1 ts Essig
1 pn Glutamat (evtl.)

Das Gericht heisst auf Chinesisch "Yuxiang qiezi" was soviel wie Auberginen mit Fischgeschmack oder Fischgeruch bedeutet. Nicht irritieren lassen, wenn auf der Zutatenliste kein Fisch auftaucht und das ganze auch nicht nach Fisch schmeckt. Es heisst
einfach nur so! Auberginen waschen, Stiele entfernen. In Scheiben, dann in Stücke oder Rauten schneiden. 1/2 Stunde in kaltem Wasser einweichen, damit der bittere Geschmack verschwindet.

Auberginenstücke gründlich mit einem Tuch trocknen und in sehr heissem Öl im Wok fritieren. Zucker, Sojasauce, Essig und evtl. Glutamat zu einer Sauce
verrühren und beiseite stellen. Im Wok 2 El. Öl erhitzen und den Knoblauch, Lauch und Ingwer
darin anrösten. Sobald diese Mischung stark zu duften beginnt, das Schweinehackfleisch zu- geben und krümelig braten. Mit Reiswein beträufeln. Die fritierten Auberginen und die Sauce dazugeben. Rasch unter Rühren durchbraten, damit sich
das Aroma gleichmäig verteilt. Sofort mit weissem, ohne Salz gekochtem Reis servieren.