Private Roasted Eggplant Puree

Name: Private Roasted Eggplant Puree
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Long eggplant; 1 each Green Red Pepper; Some shallot; Some ginger; Some salt; 5 Garlic cloves; 15ml Soy sauce; 5g Sugar; 10ml Balsamic vinegar; Some Water starch; Some Chicken Essence

by Red Bean Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

This roasted eggplant puree is my personal specialty, and it is also a delicacy that my children love from snacks to big ones.
The burned eggplant puree is tender and soft and melts in the mouth. Use it to eat bibimbap, absolutely let you eat a bowl of rice, the oily color, plus a little green and red pepper embellishment, tempt children's appetite.
Eggplant is one of the few purple vegetables, rich in nutrition and medicinal value, contains more protein and vitamins, and various amino acids needed by the human body, and amino acids are indispensable elements for children's intellectual development. "

Private Roasted Eggplant Puree

1. Prepare all the ingredients.

2. Wash the eggplant, cut into thin slices, and soak in light salt water for 5 minutes.

3. Add a little oil to the pan and fry the eggplant slices until.

4. Fry until slightly yellow on both sides and remove.

5. After frying, place the slices on absorbent paper to absorb the oil.

6. Pour oil in a wok and sauté the onion, ginger, and garlic.

7. Pour the sliced eggplant.

8. Add soy sauce and dark soy sauce.

9. Add sugar.

10. Add balsamic vinegar.

11. Add an appropriate amount of water and heat until delicious, or use a spatula to help chop the slices.

12. Add green and red peppers and a pinch of salt to the soup.

13. Then pour in water starch to thicken the thick gorgon.

14. Stir and turn off the heat evenly.

Tips:
The eggplant slices don't need to be very thick, just a little thinner to easily burn the eggplant puree. You can also use a spatula to mash the eggplant during cooking.

Soak the eggplant in light salt water for 5 minutes, which can prevent the eggplant from turning black, and it can also reduce the oil when the eggplant is fried.