Less oil version of cooking eggplant - Sauce-roasted eggplant

Overview

Eating eggplant regularly can help prevent and treat high blood pressure, coronary heart disease, arteriosclerosis and hemorrhagic purpura. Eggplant is a good thing, but it absorbs too much oil. Today I will make a sauce-roasted eggplant. First brine the eggplant with water, which can greatly reduce the amount of oil used. The taste of the cooked eggplant is soft and waxy, not greasy at all, and it goes well with rice. You cannot make this dish for dinner. . .

Tags

• hot dishes
• home cooking
• old man
• summer recipes
• lunch
• dinner
• students
• eggplant
• garlic
• light soy sauce
• olive oil
• pixian doubanjiang
• green pepper
• salt

Ingredients

Steps

1. 1 The ingredients are ready.

   

2. 2 Wash the green peppers, remove the stems, seeds and shred them. Flatten the garlic heads with a knife, peel and slice them. Wash the eggplants, remove the stems and cut them into cubes.

   

3. 3 Boil the water in the pot, add the eggplant and simmer until the eggplant changes color and then take it out.

   

4. 4 Pour away the water from the eggplant, heat the oil in the pot, add the garlic slices and saute until fragrant.

   

5. 5 Add eggplant and stir-fry.

   

6. 6 Add green pepper and stir-fry.

   

7. 7 Add appropriate amount of light soy sauce.

   

8. 8 Add a spoonful of Pixian bean paste and stir-fry evenly. Add a small amount of water while frying until the eggplant becomes soft.

   

9. 9 Let’s start eating