Fried eggplant with chives

Overview

This kind of green-skinned eggplant is a hybrid between local wild eggplant and green eggplant. The color is not as strong as green eggplant. It not only has many seeds and is easy to oxidize and turn black in the air, but it still tastes quite soft and waxy. Eggplant absorbs oil very much. In my family, we cook the eggplant before frying it. The fried eggplant absorbs no oil at all and is very healthy. Eggplant is rich in vitamin P. This substance can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent capillary rupture and bleeding, and maintain normal cardiovascular functions.

Tags

• hot dishes
• vegetarian dishes
• home cooking
• lunch
• dinner
• chives
• garlic
• green eggplant
• light soy sauce
• oil
• ginger
• salt

Ingredients

Steps

1. 1 Remove the stems from the green eggplants, wash them and put them in a pot to cook.

   

2. 2 Let the cooked eggplant cool slightly and then tear into strips and set aside.

   

3. 3 Peel, wash and chop the ginger and garlic, wash and cut the chives into small pieces.

   

4. 4 Heat oil in a wok, add minced ginger and garlic and saute until fragrant.

   

5. 5 Add the eggplant strips and stir-fry.

   

6. 6 Add a spoonful of light soy sauce and a small amount of salt and stir-fry evenly.

   

7. 7 Add the scallions and stir-fry evenly before turning off the heat and serving.