Grilled eggplant with less oil

Overview

Roasted eggplant is also a very classic home-cooked dish, but I always dare not eat it because it is too greasy. But now it’s better. With this less oily version of roasted eggplant, I can eat it as much as I want...

Tags

• hot dishes
• shandong cuisine
• children
• old man
• summer recipes
• banquet dishes
• dinner
• long eggplant
• white sugar
• green pepper
• salt
• tomatoes

Ingredients

Steps

1. 1 Cut the eggplant into hob pieces and marinate with salt for 20 minutes

   

2. 2 Cut tomatoes and green peppers into small pieces

   

3. 3 Squeeze the marinated eggplants dry and set aside

   

4. 4 Put twice as much oil in the pot as usual for cooking, add the eggplant and stir-fry

   

5. 5 Fry until the surface is golden brown, set aside

   

6. 6 Add a little oil to another pan, add diced tomatoes and stir-fry for a while

   

7. 7 Add eggplant and green pepper and stir-fry

   

8. 8 Add sugar and mix well (because the eggplant is already flavored during pickling, so there is no need to add salt)

   

9. 9 Finished product pictures