2 persons, 40 min
| Phase | Ingredients | Amounts | How to |
| Eggplants | Eggplants
Soy sauce Mushroom spread Onion Garlic Sunflower oil Ginger Chili Cilantro |
2
3 shots 3 Tbsp 1 2 toes 3 shots 1 thumb big piece 1 pinch To garnish |
Chop the ginger, the onions and the garlic and put them into a pot with the oil. Let them sizzle for around 4 min. Wash and cut the eggplants into little quarters as shown on the picture and add them to the pot. Also add all other ingredients and 1-2 shots of water and cover the pot with the lid. Let everything cook on low till medium heat for around 12 min. Garnish with cilantro before serving. |
| Stir fried tomatoes | Tomatoes
Spring onions Ginger Soy sauce Sunflower oil Pepper Agave syrop |
3
2 1 thumb big piece 2 shots 1,5 shots Pinches 1 tsp |
Put the oil with the chopped ginger into a pan and let the ginger sizzle for around 3-4 min. In the meanwhile slice the tomatoes and the spring onions. Put the tomatoes together with the soy sauce and agave syrop into the pan and cook on medium heat for around 5 min. The tomatoes will lose all their water and become some sort of mashed tomatoes. Then add the spring onions and let everything cook again for 2 min. Then serve. The spring onions shall be still “fresh” when serving. |
| Platanos | Platanos (cooking bananas)
Sesame Coconut oil Agave syrop Coconut rasps |
2
1 Tbsp 1 Tbsp 1 tsp 2 Tbsp |
Peel the platanos and slice them (1 cm big). Then put them into a pot with boiling water. Let them cook for around 8-10 minutes. Once they are finished cooking, pour off the water and add all other ingredients and let them sizzle on medium heat again for 2-3 min. |
