Low Oil and Healthier--【boiled Eggplant with Tomato and Korean Chili Sauce】

Low Oil and Healthier--【boiled Eggplant with Tomato and Korean Chili Sauce】

by Handsome chef

5.0 (1)
Favorite

Difficulty

Easy

Time

20m

Serving

2

Everyone knows that eggplants are very oily. If you want eggplants to be delicious but less oily, I will try to use the "soy sauce" method to make eggplants. Just as delicious.
There are many varieties of eggplants. Today I use "string eggplants" to cook, and the sauce I chose Korean chili sauce to cook with a unique flavor. "

Ingredients

Low Oil and Healthier--【boiled Eggplant with Tomato and Korean Chili Sauce】

1. Cut the eggplants into small pieces and heat them in the microwave for two minutes until the eggplants become soft.

Low Oil and Healthier--【boiled Eggplant with Tomato and Korean Chili Sauce】 recipe

2. Add a tablespoon of Korean hot sauce, a tablespoon of tomato sauce, salt and chicken powder to a bowl of juice and set aside.

Low Oil and Healthier--【boiled Eggplant with Tomato and Korean Chili Sauce】 recipe

3. Saute the onion and garlic in a hot pan with cold oil and then add the cut tomatoes over the juice.

Low Oil and Healthier--【boiled Eggplant with Tomato and Korean Chili Sauce】 recipe

4. Now add the eggplant, then pour in a bowl of juice, add water to boil, turn to a low heat for 10 minutes

Low Oil and Healthier--【boiled Eggplant with Tomato and Korean Chili Sauce】 recipe

5. Add the green pepper shreds before the sauce is out of the pan.

Low Oil and Healthier--【boiled Eggplant with Tomato and Korean Chili Sauce】 recipe

Tips:

Korean chili sauce has salt, so take it easy when adding salt.



Eggplant doesn’t have to be fried as delicious

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