Potato and Eggplant

This is a classic Asian vegetable course. This is a great recipe, if you are expecting a vegetarian to sit at your table. This one is both colorful and filling.

2 People
45 min


7 oz of potato
7 oz of eggplant
7 oz of green pepper
1 inch of ginger
2 cloves of garlic
6 tbsp wet corn starch
2 tbsp soy sauce
pinch of salt


Wash and chop the potato, eggplant, and green pepper. Wash and dice the ginger and garlic. Add cooking oil to the frying pan. Add the potato pieces, fry until golden, and remove from the pan onto a dish. With the same pan and oil, add the eggplant. When cooked remove from the pan and onto a dish. Then add the green pepper, fry and remove. With the same pan, leave some cooking oil and add the ginger and garlic and stir fry for a minute. Add to the pan the fried potato, eggplant, and green pepper. Add soy sauce, wet cornstarch, and salt, and stir fry altogether for 2-3 minutes.

Cooking Tip

You can serve this with rice on the side. If you want a little spice, you could add a chili pepper to this recipe. Add a light red wine such as Pinot Noir.