This dish combines eggplant and ground chicken, a classic combination, with the addition of corn to create a dish that is especially appealing to children. The Veggie Maria fried eggplant is already fried, so it has a rich flavor and sweetness when used in stir-fries. With the addition of potato starch to thicken it, you can also enjoy it as a delicious rice bowl topping. (Ingredients for two people)
Ingredients
| Veggie Maria Fried Eggplant | 300g |
| Corn（Can） | Tbsp 2 |
| Ground chicken | 100g |
| Garlic | A clove |
| A Soy Sauce | Tsp 1 |
| A Miso | Tsp 1 |
| A Cooking sake | Tbsp 2 |
| A Water | Tbsp 2 |
| Potato Starch with Water | Potato Starch Tsp 1＋Water Tbsp 1 |
| Oil | Tsp 2 |
How to make
- Thaw frozen eggplant in the microwave. Finely chop the garlic. Prepare and mix Ingredients A in advance.
- Heat oil and garlic in a frying pan. Sauté until the garlic is fragrant, then add the ground chicken and cook until it changes color.
- Add the thawed eggplant and corn to the pan. Stir-fry the mixture, then add Ingredients A. Once the seasoning coats all ingredients, thicken the sauce with dissolved cornstarch to complete the dish.
