Eggplant Roasted Beans

Name: Eggplant Roasted Beans
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g eggplant; 200g Carob; 1 head garlic; Some starch; Some Cooking oil; Some Soy sauce; Some Fuel consumption

by Yushi Beibei

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Eggplant and beans are high-yielding vegetables in summer. I remember that the main dishes in summer were eggplant, beans, zucchini, and cucumber when I was young. My mother can make a variety of ways to eat. Although this dish is oily, it doesn't feel a bit greasy, and even less oil is drained from the bottom of the pan directly fried! The taste is even better! "

Ingredients

200g Eggplant
200g Carob
1 head Garlic
Some Starch
Some Cooking Oil
Some Soy Sauce
Some Fuel Consumption

Eggplant Roasted Beans

1. Ingredients: 200 grams of eggplant, 200 grams of beans; Ingredients: 1 garlic, appropriate amount of starch; Seasoning: edible oil, light soy sauce, appropriate amount of oil consumption. Add salt according to your taste.

2. Clean the eggplant and beans.

3. The washed eggplant wipes off the moisture on the surface.

4. Cut into strips.

5. Dry the beans and cut into sections.

6. Peel the garlic and cut into slices.

7. Put the cut eggplant into the food bag and add an appropriate amount of flour to seal it and shake it up and down. The starch will evenly cover the surface of the eggplant. Ah! It's a good way.