Eggplant with Garlic and Watercress

by Xiancao'er

4.9 (1)

Favorite

11

Difficulty

Easy

Time

15m

Serving

3

The summer eggplant meat is really fresh and tender, fried, fried, mixed, stewed, and roasted, and the taste is like eating meat. Every time I make eggplant, I don’t want to use too much oil, which is too greasy. Use watercress to cook, even if the eggplant does not absorb too much fat, the soup will be thick, delicious and served with rice.

Ingredients

Eggplant with Garlic and Watercress

1. Prepare purple long eggplant, green red pepper, garlic.

2. Wash the eggplant, cut the hob into pieces, and pat the garlic for later use.

3. Soak the cut eggplants in cold water for 10 minutes; drain the water.

4. Heat the pot without oil, and pour the eggplant.

5. Stir the eggplant dry until there is no moisture and soften and set aside.

6. Heat the oil in the pot and sauté the garlic cloves; pour the Pixian Douban and stir fry for a fragrance.

7. Pour in the soft eggplant, stir-fry well; add a teaspoon of water and simmer for minutes.

8. Pour in the green and red peppers and fry until they are broken.

9. Add black pepper, adjust the flavor, and transfer to the plate.

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