Sauced eggplant

Overview

Eggplant is one of the few purple vegetables and is also a very common home-cooked vegetable on the table. Its purple skin is rich in vitamin E and vitamin P, which is unmatched by other vegetables.

Tags

• hot dishes
• garlic
• long eggplant
• pixian doubanjiang
• soybean paste

Ingredients

Steps

1. 1 Wash the eggplant, cut into large sections, and try to dry the surface moisture

   

2. 2 Heat the wok with a little more oil than usual

   

3. 3 Throw the eggplant segments in and cover them to prevent injury. Remember to turn the eggplants over in between

   

4. 4 After the eggplant segments are simmered, add bean paste and soybean paste, add a little water, and continue to simmer

   

5. 5 When the juice is almost gone, throw in the minced garlic and stir evenly. Don’t break the eggplant skin

   

6. 6 The presentation is perfect, with one plate of eggplant and two bowls of rice