Baked Eggplant with Minced Meat

Name: Baked Eggplant with Minced Meat
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Minced pork; Some oil; a little chopped green onion; a little Minced garlic; a little Doubanjiang; a little Soy sauce; a little Sugar; Some carrot

by Rui Ma Food Painting

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

About ten years ago, there was a period of time when I often worked overtime. Every time I had a meal, my colleagues would order pieces of meat and burned eggplant, saying that there were meat and vegetables in it. At that time, I was silently muttering in my heart, to change the way, even if it's roasted eggplant with minced meat! Haha, although it's just a memory, but the stomach and intestines at that time are really good! Sit in the nest overtime, the oily, hard,...and eat a lot of everything. Nowadays, cooking at home is less salt and less oil, so the stomach and intestines are comfortable. But I really miss the combination of meat and eggplant, not just the taste, but also the feelings!

Ingredients

Some Minced Pork
Some Oil
a little Chopped Green Onion
a little Minced Garlic
a little Doubanjiang
a little Soy Sauce
a little Sugar
Some Carrot

Baked Eggplant with Minced Meat

1. Prepare the ingredients, cut eggplant into strips, shred carrots, chopped garlic and chopped green onions.

2. I use the pancake stall, brush the oil in the hot pan, put the eggplant strips in it and fry it first. At this time, adding some salt will make it more delicious, but I will add sauce later, I don’t add salt, less oil and less salt are healthier!

3. When the eggplant strips become soft and change color, they come out.

4. Then put the minced meat on the pancake stall and fry the oil, add garlic, soy sauce, and stir-fry the carrots. Cooking on the pancake stall is especially like making teppanyaki, hehe!

5. The carrot shreds are softer, so put the eggplant strips in it. Add a little bean paste and sugar, add a little less water, buckle the lid and simmer, open the lid and sprinkle with chopped green onion, and you can get out of the pot with the dry soup!