Casserole Eggplant Casserole

Name: Casserole Eggplant Casserole
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 6 eggplant; 5 garlic; Some chili; 3 pieces Fresh garlic; 2 tbsp lard; 1 tbsp Soy sauce; 3 tsp salt

by Greedy Mimi

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The casserole eggplant casserole is Dad’s specialty, but Dad doesn’t make it very often. Because the eggplant in the casserole eggplant pot is an oval fat eggplant, the eggplants that can be seen in the Nanchang vegetable market are slender eggplants with horns, and the taste is very different. The scent of eggplant casserole is particularly strong, even if the lid is not opened, it is even more fragrant after opening. The eggplant has been simmered so softly, it tastes very good, and it is very good with rice, I like it. "

Ingredients

6 Eggplant
5 Garlic
Some Chili
3 pieces Fresh Garlic
2 tbsp Lard
1 tbsp Soy Sauce
3 tsp Salt

Casserole Eggplant Casserole

1. First cut the eggplant into large strips, soak it in water for a few minutes, then remove the water to drain and set aside. In this process, the garlic is sliced, and the chili and fresh garlic are cut into small pieces.