Fried Eggplant Puree with Oil-saving Sauce

Name: Fried Eggplant Puree with Oil-saving Sauce
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 large Purple long eggplant; 5, 6 cloves garlic; 1 tsp Chopped green onions; 1 tsp Minced garlic; 1 piece Green Red Pepper; 1 tablespoon Soy sauce; 1 tablespoon Vinegar; 1 tsp Sugar; 2 tablespoons Cooking oil

by Celery

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Everyone knows the fragrance of oily eggplant; it seems difficult to burn eggplants without oil but delicious.
But it’s not totally impossible. I recently discovered a very fuel-efficient method of cooking eggplants-soften the eggplants in a microwave oven, and then cook them in the usual way. Today, let’s have a sweet and sour eggplant puree with soy sauce.
The secret of the delicious taste is the sauce made with soy sauce, vinegar and sugar, and-chili.
The taste may be different from the oiled eggplant, but the same meal is delicious, and more importantly, it has less oil and no burden. "

Ingredients

1 large Purple Long Eggplant
5, 6 cloves Garlic
1 tsp Chopped Green Onions
1 tsp Minced Garlic
1 piece Green Red Pepper
1 tablespoon Soy Sauce
1 tablespoon Vinegar
1 tsp Sugar
2 tablespoons Cooking Oil

Fried Eggplant Puree with Oil-saving Sauce

1. Wash long eggplants;

Fried Eggplant Puree with Oil-saving Sauce recipe

2. Cut into finger belly-sized dices, put them in the microwave on high heat and "ding" for 8 to 10 minutes, until soft;

3. Dice green and red pepper; mince green onion, ginger and garlic; put light soy sauce, dark soy sauce, sugar and vinegar in a small bowl, stir well and make a sauce for later use;

4. Start the wok, heat the pan with cool oil and saute the chopped green onion, ginger and half of the chopped garlic;

5. Add the diced eggplant, turn to medium and low heat, and stir-fry continuously and press with a spatula until the eggplants are cooked (fry slowly, be patient);

6. Add the sauce, stir fry evenly, until the eggplant is colored

7. Add a little boiled water, turn to high heat, and stir-fry until the soup is slightly viscous;

8. Add the other half of minced garlic;

9. Add green and red peppers;

10. Stir-fry evenly over high heat, and then.

Tips:
1. There is no need to add salt before the eggplant in the microwave, heat it immediately after it is cut to avoid oxidation and blackening;

2. If you think it is not salty enough, you can add some more salt at the end;

4. Green and red peppers are not too spicy. For those who are addicted to hotness, you can use Chaotian peppers, millet peppers, etc., or you can add some dried red peppers. The more spicy the more you eat!