Low-oil Version of Roasted Eggplant

Name: Low-oil Version of Roasted Eggplant
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Round eggplant; 1 piece Bell pepper; 2g salt; 2 tablespoons Pixian Doubanjiang; 2 tablespoons Soy sauce; 2 tablespoons Oyster sauce; 1 tablespoon Sugar

by Mud_Loach

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Ingredients

1 piece Round Eggplant
1 piece Bell Pepper
2g Salt

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2 tablespoons Pixian Doubanjiang
2 tablespoons Soy Sauce

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2 tablespoons Oyster Sauce

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1 tablespoon Sugar

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Low-oil Version of Roasted Eggplant

1. Peel the eggplant and cut into small pieces. Add 2 grams of salt and marinate for about half an hour. Pour out the marinated water.

2. Cut bell peppers into pieces and set aside.

3. Prepare a bowl, add light soy sauce, oyster sauce, sugar, chopped green onion, half a bowl of water, and mix well.

4. Put a little oil in the pot, add the chopped green onion, ginger, garlic and stir fragrant. Then add the bean paste and stir fry to get the red oil.