Aubergines sautées à la chinoise – Technique de cuisson : tendres sans les écraser, ni les imbiber

This eggplant dish will please everyone, even those who never eat it. The sautéed eggplant pieces are coated in a delicious, creamy sauce. I'll show you the technique for getting tender eggplant pieces without them falling apart in the sauce or becoming soggy. More information and tips on my website: 💖https://cookingwithmorgane.com/ Find me on social media: 🌈INSTAGRAM:   / cooking_with_morgane   🐦TWITTER:   / cookingmorgane   👍FB:   / cookingwithmorgane   👩‍🍳Ingredients for 4 people 500g long eggplants 25g garlic 1 tsp grated ginger 2 fresh chilies (mild or hot) 1 tsp sesame oil 1 white onion Toasted sesame seeds 1 tsp salt 2 tbsp cornstarch Sunflower oil 2 tbsp white vinegar Sauce: 1 tbsp light soy sauce 1 1 tsp dark soy sauce 1 tbsp black rice vinegar 1 tbsp oyster sauce 1 tsp sugar 1 tsp cornstarch Ground pepper 100ml water 🎵 Music 🎵