Non-fried Fried Low Oil Eggplant

Name: Non-fried Fried Low Oil Eggplant
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs eggplant; 1 piece green pepper; 1 tablespoon Sugar; 2 tablespoons salt; 1 tablespoon Soy sauce; 1 tablespoon Pixian Douban; 1 tablespoon Vinegar

by Xiao Jin Four Meow

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Roasted eggplant is a famous dish in the Northeast, and potatoes are the authentic three fresh dishes. The most important thing about this dish is deep-frying. The eggplant itself is very oily, so this dish is very fragrant and super delicious. But recently the physical examination report came down. My family’s health indicators are not good and they need less oil, but my grandpa yells to eat eggplant, which is really a bit difficult~ This non-fried version of roasted eggplant turned out. , There is less deep-fried soft waxy and fragrant, more refreshing and chewy~ Overall, it is still worth recommending.

Ingredients

2 pcs Eggplant
1 piece Green Pepper
1 tablespoon Sugar
2 tablespoons Salt
1 tablespoon Soy Sauce
1 tablespoon Pixian Douban
1 tablespoon Vinegar

Non-fried Fried Low Oil Eggplant

1. Cut the eggplant into pieces with a hob, sprinkle with salt and set aside. The purpose of this step is to kill water. Let the eggplant be soft without deep frying~

2. Cut the green peppers into hob pieces of the same size. I used sesame peppers. This dish does not choose the variety. You can use whatever you like.

3. It takes more than half an hour to kill the water. You can clearly see that a lot of water is deposited on the surface. Wash off the excess salt and squeeze the water with your hands.

4. Put a little oil in the pot, add a spoonful of Pixian bean paste and stir fry. The low-oil version is not without adding any oil at all.

5. When the Pixian bean paste is fried with red oil, put the eggplant squeezed into the water and stir fry. The eggplant in the picture is not squeezed in place, it should be softer~

6. Add the chili and stir fry for a while, then add the remaining seasoning and stir fry. Coat the eggplant and green pepper evenly with the sauce, then add water and simmer for a while~

7. The juice is dried and ready to be served, the soft eggplant is rich in juice and not greasy ~ the sweet and sour with a little bit of spicy Pixian bean paste, appetizing and meal.

Tips:
If you're just afraid of the trouble of frying, and you don't have to eat oil, you can cook a little bit of frying after preparing the ingredients. While this dish has more meaty aroma, it also enriches the taste. The soup that is filled with meat residues is also super good for dinner~