Fried Eggplant with Naan

Name: Fried Eggplant with Naan
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 eggplant; 1 Naan; Some Vegetable oil; Some salt; 2g Cumin powder; 2g Chili powder

by Tianshan Cocoa

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

This kind of purple long eggplant is rarely seen, it is very rare, and the price is 6 yuan per kilogram, which is half the price of this most common purple-black eggplant. But if you encounter it, you have to buy it and taste it. I haven't eaten naan for a few days, so I went to the naan shop and bought a hot sesame naan. This is my favorite flavor. The girl who went home was hungry. She said that the rice porridge for breakfast was too hungry. She was already hungry and looked for snacks. Seeing the naan was more kissable than seeing me. After eating half of it, the girl asked me what to eat for lunch? I was worried about my question. My daughter was at home on vacation. I was tired of cooking three meals a day. I bought two large packages of instant noodles and didn’t want to cook. The whole family would eat instant noodles. The most annoying thing about wood is to eat instant noodles. The second time I ate instant noodles with my girl, I used leftover rice to make egg fried rice with Muko, which is Mumu's favorite.

Lazy people are creative. Eggplant and naan are paired together, and the food is available, and there is a strong barbecue flavor. It is not barbecue but it has the flavor of barbecue. More precisely, it is the taste of Xinjiang. Looking at the golden naan pieces and purple eggplant pieces, will you have an appetite? It turns out that my creativity is right, and I was really praised by my girl.

Ingredients

Fried Eggplant with Naan

1. Main ingredients: naan, long eggplant, accessories: vegetable oil, salt, chili powder, cumin powder, first soy sauce, peppercorns

2. Cut the naan into pieces

3. Wash eggplant and cut into hob pieces

4. Heat the pan with cold oil, heat 70% of the oil and deep-fry the naan until golden brown and pick it up

5. Eggplant

6. Deep-fried until the moisture comes out thoroughly cooked and picked up

7. Leave the bottom oil in the bottom of the pot, and the peppercorns will burst out the fragrance

8. Add eggplant, salt and stir fry evenly

9. Add first soy sauce and stir fry evenly

10. Add naan pieces and simmer for a while

11. Add cumin powder and chili powder and stir-fry evenly

Tips:
1. Naan can't be fried for too long, it loves to paste
2. Fry the eggplant until the moisture comes out 3. It is also possible to use round eggplant