Rice vermicelli with eggplants

Ingredients (for 2 servings):

• Rice vermicelli TM Hokkaido Club – 200 g
• Eggplants – 1 big or 2 small
• Bulgarian pepper – 1 pc
• Soy sauce TM Hokkaido Club – 3 table spoons
• Sesame oil – 2 table spoons
• Garlic – 1 clove
• Dried ginger – 0,5 tea spoon
• Spices mix for vegetables (optionally for grilled vegetables) – 0,5 tea spoon
•  Salt to taste
• Barbeque sauce TM Hokkaido Club – 2 table spoons

COOKING RECIPE:

1. Clean the Bulgarian pepper from the seeds, cut off the tail and cut the pepper into half rings.
2. Heat the oil in a pan and fry the pepper for 5 minutes, stirring.Take the pepper out of the pan, put it on a plate.
3. First cut the eggplants into circles, and then cut the eggplant circles into cubes.Fry the eggplants in the same oil for 6-7 minutes.Add spices and chopped garlic at the end.
4. Return the bell pepper to the pan and mix all the vegetables well.
5. Cook the rice vermicelli according to the instructions on the package until it is not fully cooked.Usually this vermicelli is boiled for 3-5 minutes.
6. Add soy sauce, sesame seeds.Mix all the ingredients well and heat the contents of the pan on low heat for another 3 minutes.
7. Serve with Barbeque sauce.

The dish is ready! Enjoy your meal!