Sautéed Eggplant Flowers

Overview

Our family rarely eats eggplant. It seems that all three people in the family have the same preferences, and none of them like it too much. The big eggplant I brought back from my husband's house for the weekend in the refrigerator seemed to be getting old and soft, so I tried a new method to stimulate the family's interest. I originally planned to bake it into a complete eggplant, but then I thought that it would be troublesome to fry it in a pot, and it would be troublesome to tear it up and eat it after it was cooked, so I simply cut it into segments. The cooked eggplant was so soft that it lost its shape, but the eggplant flesh absorbed the flavor of the sauce and was very fragrant.

Tags

• hot dishes
• home cooking
• old man
• summer recipes
• banquet dishes
• farm food
• lunch
• coriander
• dried red pepper
• eggplant
• garlic
• onions
• sesame oil
• soybean paste
• star anise
• salt

Ingredients

Steps

1. 1 Prepare an eggplant.

   

2. 2 Cut the eggplants into double-sided cuts and soak them in light salt water for about 20 minutes.

   

3. 3 Take it out, squeeze out the water and cut into large pieces.

   

4. 4 Cut the ginger into sections and flatten the garlic.

   

5. 5 Heat an appropriate amount of oil in the pot, add soybean paste and stir-fry until fragrant.

   

6. 6 Add onions and garlic and stir-fry until fragrant.

   

7. 7 Add eggplant segments.

   

8. 8 Stir fry quickly until the eggplant is coated with sauce.

   

9. 9 Add appropriate amount of water and dried red pepper segments.

   

10. 10 Add an anise.

    

11. 11 Bring to a boil over high heat, then turn to medium-low heat and simmer until the juice is reduced and turn off the heat.

    

12. 12 Add cilantro segments.

    

13. 13 Add a little sesame oil and serve.