Grilled Eggplant with Shrimp Paste

Name: Grilled Eggplant with Shrimp Paste
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece eggplant; a little Crispy Tartary Buckwheat; 10g Shrimp paste; 1 teaspoon Oyster sauce; 1 teaspoon Spicy powder; 1 teaspoon Sugar; 2 teaspoons Peanut oil

by Happy Chef Heart Sister

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Recently, the water has been cut off all the time. For lunch, Sister Xin is basically greedy and convenient. She eats every day, and the ingredients that can be baked are limited. You can only change the sauce to change the taste, otherwise you will get tired of eating two more meals. Today, the roasted eggplant that Sister Xin shared with my friends is mainly shrimp paste, and the one that is scattered on the top is not sesame, but roasted and crispy tartary buckwheat. It is nutritious and delicious. It is worth trying. "

Ingredients

1 piece Eggplant
a little Crispy Tartary Buckwheat
10g Shrimp Paste
1 teaspoon Oyster Sauce
1 teaspoon Spicy Powder
1 teaspoon Sugar
2 teaspoons Peanut Oil

Grilled Eggplant with Shrimp Paste

1. Put the eggplant in the hot pan, don't put oil in it, roast it with oil, the eggplant will be out of water, just put the sliced noodles in the roasting pan as shown in the figure. (Remarks: Sister Xin chooses a baking pan, you can also use a baking pan to bake it)

Grilled Eggplant with Shrimp Paste recipe

2. While roasting the eggplants, take a bowl, put the ingredients in the sauce part and stir well for later use.

3. Wait until the eggplant slices are grilled on the side of the eggplant, turn it over, and then spread the sauce evenly, do not turn it over after spreading, and continue to roast the eggplant skin side.

4. Roast the eggplant until it is eighth mature, turn it over. If your pan is not a non-stick pan, put some oil in this time. The non-stick pan is unnecessary. The step of turning and roasting must be done, otherwise Shrimp paste will have a fishy smell and affect the taste.

5. After the eggplant is cooked on both sides and roasted, it can be served on a plate. After the pan is hot, add a little bit of crispy tartary buckwheat.

Tips:
Because the shrimp paste is very salty, please remember not to add salt, otherwise the finished product will be too salty and bitter. If you have a strong taste, you can add a little light soy sauce.