Roasted Aubergine with Trio Capsicum, Potato in spicy plum tomato sauce (Vegetarian)

Name: Roasted Aubergine with Trio Capsicum, Potato in spicy plum tomato sauce (Vegetarian)
Prep time: 15 s
Cook time: 40 s
Total time: 60 s
Yield: 3
Cuisine: Asian - style
Ingredients: 2 pieces of Aubergines,40 grams of diced Potatoes,40 grams of diced Fresh button mushrooms,10 grams of minced ginger,20 grams of chopped Spring Onions,40 grams of diced Bell Peppers,1 bunch of Vine Tomatoes,4 pieces of Mozzarella Balls,1 tablespoon of Hot bean sauce (vegetarian),1 tablespoon of Chinese wine,1 tablespoon of MAGGI Tomato Paste,1/2 tablespoon of Plum sauce,1/2 tablespoon of Sugar,Water,Corn starch solution,Garnish (Salad leaves)

Preparation time
60 min
Difficulty Easy
Number of servings
3

Ingredients

2 pieces of Aubergines
40 grams of diced Potatoes
40 grams of diced Fresh button mushrooms
10 grams of minced ginger
20 grams of chopped Spring Onions
40 grams of diced Bell Peppers
1 bunch of Vine Tomatoes
4 pieces of Mozzarella Balls
1 tablespoon of Hot bean sauce (vegetarian)
1 tablespoon of Chinese wine
1 tablespoon of MAGGI Tomato Paste
1/2 tablespoon of Plum sauce
1/2 tablespoon of Sugar
Water
Corn starch solution
Garnish (Salad leaves)

Preparation

1

Wash and clean the aubergines and slice them into half. Using a spoon, remove the flesh of the aubergine and dice up the flesh and set aside.
2

Sauté the button mushrooms, potatos and bell peppers with the ginger, add in the hot bean sauce and stir fry for awhile before adding the Chinese wine.
3

Add in the plum sauce and sugar, add in a little bit of water and the aubergine flesh. Braise over medium heat until there is a little bit of gravy left.
4

Thicken with a corn starch solution and add in the chopped spring onions, mix well and start to plate the dish by filling up the halved aubergine.
5

Garnish with some salad leaves, vine tomato and mozzarella ball(s) dusted with black pepper.