Sichuan-flavored eggplant

Overview

When I was a child, I was a picky eater and the thing I was most afraid of eating was eggplant. The weird smell was my first impression of it. Today I am going to make this Sichuan-Hunan eggplant dish. It is named because of the Douban from Sichuan and the chopped pepper from Hunan. This subverts the image of eggplant in my mind.

Tags

• vegetarian dishes
• chopped pepper
• doubanjiang
• fuel consumption
• garlic
• light soy sauce
• round eggplant
• starch
• white sugar
• zanthoxylum bungeanum
• green pepper
• red pepper

Ingredients

Steps

1. 1 Wash, peel and cut the eggplant into strips.

   

2. 2 Dice green and red peppers.

   

3. 3 Put 150ML olive oil in the frying pan, turn on the fire, make the oil 80% hot, add the eggplant, fry until the eggplant is slightly brown and soft, remove and drain the oil and set aside.

   

4. 4 Pour out the oil for frying the eggplant, leave a small amount of oil in the pot, add 5 peppercorns, fry over low heat until fragrant, and remove the peppercorns. Add the bean paste and stir-fry until the red oil comes out, add the stamped feet and stir-fry, add the green and red peppers, add light soy sauce, oyster sauce, and a small amount of salt and stir-fry, add the diced eggplant and stir-fry twice, add the minced garlic and white sugar and stir-fry.

   

5. 5 Thicken the gravy with water starch, take it out of the pan and put it on a plate.