Sautéed eggplant puree with oil-saving sauce

Overview

Everyone knows that over-oiled eggplants have a fragrant aroma; it seems quite difficult to cook eggplants without over-oiling them and still make them taste delicious. But it’s not completely impossible. I recently discovered a very fuel-efficient way to cook eggplants—use a microwave to soften the eggplants, and then cook them in the usual way. Today, let’s start with the sweet and sour sauce-roasted eggplant puree. The secret to the deliciousness is the sauce made with soy sauce, vinegar and sugar, and - chili. The taste may be different from that of oily eggplant, but it is still delicious with rice, and more importantly, it is less oily and less burdensome.

Tags

• hot dishes
• vegetarian dishes
• home cooking
• common dishes
• old man
• summer recipes
• banquet dishes
• dinner
• edible oil
• green and red chili peppers
• light soy sauce
• old soy sauce
• purple eggplant
• vinegar
• white sugar
• garlic
• minced garlic
• minced green onion

Ingredients

Steps

1. 1 Wash the long eggplant;

   

2. 2 Cut into finger-sized dices and place in the microwave on high heat for 8 to 10 minutes until soft;

   

3. 3 Dice the green and red pepper; mince the onion, ginger, and garlic; put the light soy sauce, dark soy sauce, sugar, and vinegar into a small bowl, stir evenly to form a sauce;

   

4. 4 Start the wok, heat the pan with cold oil and sauté the minced onion, ginger and half of the minced garlic;

   

5. 5 Add diced eggplants, turn to medium-low heat, stir-fry constantly and press with a spatula until the eggplants are cooked (fry slowly, be patient);

   

6. 6 Add the cooking sauce and stir-fry evenly until the eggplant turns color

   

7. 7 Add a little boiling water, turn to high heat and stir-fry until the soup is slightly viscous;

   

8. 8 Add the other half of the minced garlic;

   

9. 9 Add green and red pepper;

   

10. 10 Stir-fry over high heat until evenly distributed.