Grilled eggplant

Overview

How to cook Grilled eggplant at home

Tags

• hot dishes
• home cooking
• dry starch
• eggplant
• garlic
• green pepper
• light soy sauce
• old soy sauce
• starch water
• thirteen incense
• vinegar
• white sugar
• red pepper
• salt
• tomatoes

Ingredients

Steps

1. 1 Cut the eggplants into diamond shapes and sprinkle them with dry starch. Coat each eggplant with starch and wait for frying

   

2. 2 Pour an appropriate amount of oil into the pot and fry the eggplants one by one. I didn't pour too much oil. It took two times to fry one eggplant. This kind of eggplant coated in starch is especially ripe, so it must be fried over low heat! Fry until golden color, then prick it with chopsticks. If the eggplants are soft, they are ready to be taken out of the pan. The eggplants may stick together, so I used chopsticks to separate them one by one!

   

3. 3 The eggplant, crispy on the outside and tender on the inside, is ready to be stir-fried

   

4. 4 Cut other vegetables and set aside. I forgot to pat the red pepper

   

5. 5 Two spoons of light soy sauce, one spoon of vinegar, half a spoon of dark soy sauce, an appropriate amount of salt (personal taste), half a spoon of sugar, minced garlic, then add two spoons of starch water, the amount of salt can be adjusted to taste, and a drop can be added before adjusting

   

6. 6 Pour out the excess oil for frying the eggplants in the pot, put the tomatoes, green peppers, and red pepper cubes into the pot and stir-fry. Stir-fry a few times and pour in the seasoned ingredients. Add the fried eggplants and continue to stir-fry. Once all the fried eggplants are coated with juice, they are ready to serve! Since I have two babies at home, I don’t add any spicy or other condiments!