Sautéed Eggplant

Overview

There are many ways to prepare eggplant, but oily eggplant is the most delicious. Although it is recommended to be healthy and less oily, it is still a good choice to eat it once in a while. My favorite is celery! And the method is also very simple.

Tags

• hot dishes
• chicken essence
• doubanjiang
• garlic
• onions
• round eggplant
• sweet noodle sauce
• salt

Ingredients

Steps

1. 1 Wash the round eggplants, peel them and cut them into small cubes; prepare chopped green onions and minced garlic.

   

2. 2 Sit in a pot, pour oil into the pot, and prepare to fry the diced eggplants. I didn't put a lot of oil, so I fried half of the eggplants in two batches.

   

3. 3 When frying the eggplants, take them out when they are soft and slightly browned, then fry them for the second batch.

   

4. 4 After frying the eggplant, take it out and pour out the excess oil (can be used for stir-frying). With a little oil left in the pot, sauté the chopped green onions and half of the minced garlic.

   

5. 5 Pour the fried eggplant cubes into the pot and stir-fry

   

6. 6 Stir-fry for about half a minute until some of the oil comes out of the diced tomatoes. Pour in the prepared bean paste and sweet noodle sauce and continue to stir-fry. If the sauce sticks to the pan, pour a little water starch on it.

   

7. 7 Finally, add half of the minced garlic and stir-fry evenly before serving.

   

8. 8 Stir fry and serve!