Eggplant with Egg

Name: Eggplant with Egg
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Long eggplant; 150g egg; 2g salt; 4g garlic; 8g oil; 4g Soy sauce; 3g Oyster sauce; 2g Balsamic vinegar

by Soft blue crystal

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I usually like to eat eggplant, but the eggplant still feels the most fragrant after the oil, and the soft taste is particularly good, but the fried eggplant is oily and unhealthy. I have a small trick here to prevent the eggplant from absorbing oil. In fact, it is very simple. After the eggplant is cut, use a little salt to marinate the water and squeeze out the water from the eggplant before putting it in the pan. The processed eggplant will not absorb oil at all. You can fry the eggplant with very little oil. The eggplant is soft, not greasy, yet fragrant and soft, very delicious!

Ingredients

Eggplant with Egg

1. Cut the long eggplant into strips and marinate for a while.

2. Beat the eggs into a bowl, add salt and beat them into egg liquid.

3. Pour oil into the pan, pour in the egg liquid when the oil is hot and fry it into lumps.

4. Squeeze the moisture out of the eggplant, pour a little oil in the pan to soften the eggplant.

5. Mix light soy sauce, garlic, oyster sauce, and balsamic vinegar, and pour into the pot.

6. Finally, pour in the eggs and mix well.

Tips:
1. Eggplants and eggs have been salted separately, so during the frying process, there is no need to add salt.
2. After squeezing the moisture out of the salted eggplant, it won't absorb oil in the pan.
3. Mix the seasoning in advance and pour it into the pot without rushing.