Name: Eggplant in soy and pomegranate sauce
Yield: 0
Ingredients: Eggplant - 1 PC.; Soy sauce - 2 tbsp; Pomegranate juice - 2 tbsp; Berry syrup - 1 Tsp; Garlic - 2 clove; Walnut oil - 1 Tsp

Ingredients for - Eggplant in soy and pomegranate sauce

1. Eggplant 1 PC.

2. Soy sauce 2 tbsp

3. Pomegranate juice 2 tbsp

4. Berry syrup 1 Tsp

5. Garlic 2 clove

6. Walnut oil 1 Tsp

How to cook deliciously - Eggplant in soy and pomegranate sauce

1 . Stage

Wash the eggplant, cut off the ends, then cut lengthwise into 4 pieces.

2 . Stage

Put the eggplant in the steamer.

3 . Stage

Set the steamer on a pot in which at the same time you can cook another dish, it is very convenient because it saves both time and energy.

1. Stage. Eggplant in soy and pomegranate sauce: Set the steamer on a pot in which at the same time you can cook another dish, it is very convenient because it saves both time and energy.

4 . Stage

Close the steam cooker with the lid, turn on the medium heat. When the thermocontroller hand reaches the green field, switch to minimum heat and cook for 10 minutes.

5 . Stage

While the eggplants are cooking, make the sauce: mix soy sauce, grenadine, pomegranate juice, walnut oil and chopped garlic in a bowl.

1. Stage. Eggplant in soy and pomegranate sauce: While the eggplants are cooking, make the sauce: mix soy sauce, grenadine, pomegranate juice, walnut oil and chopped garlic in a bowl.

6 . Stage

Take the cooked eggplant out of the steamer and cut into small pieces.

7 . Stage

Place the eggplant slices in the sauce and mix gently. Cover the bowl with cling film and leave in the refrigerator for at least 30-60 minutes, or better overnight. During cooling, it is desirable to stir several times.