Roasted Chili and Eggplant

Name: Roasted Chili and Eggplant
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 eggplant; 2 chili; 1 preserved egg; Some Peanuts; Some salt; Some Soy sauce

by Meimeijia's Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Autumn is a very healing season. When you are in a bad mood, go to the vegetable market and take care of it! Eggplant peppers, pumpkin loofah... a variety of ingredients, fresh and tender! Every time Meimei goes to the vegetable market to buy groceries, she always picks up the rhythm and wants everything. Every time she goes to the vegetable market, she won’t be able to get out until she can’t mention it!

Many friends do not understand, saying that vegetables are delicious, but meat is delicious in autumn! Let's make a meaty vegetable today!
When it comes to the most meaty vegetables, it must be eggplant. The meat is delicate and rich in sauce and flavor is better than meat, and the ingredients are simple but it is a home-cooked dish. But it seems that delicious eggplants are always oil-consuming, and it is inevitable that they will not taste delicious and the meat will not burn through when they are made at home.

Let's do it another way today!

"Bai" is a method of grinding and crushing, which can fully integrate the original flavor of the ingredients. The method is easy and delicious, and the kitchen can be easily mastered by the novices in the kitchen!

Unlike previous practices, today this dish breaks the appearance of eggplant. The full integration of eggplant puree and preserved eggs, coupled with the thick and mellow taste of chili, reminds people of a very familiar delicacy in Shanghai-preserved eggs. Mixed tofu... Innovative but surprisingly delicious!
Mash the garlic so that the garlic juice is completely released, then add peanuts and preserved eggs, and continue to mash. Finally, add eggplant, mash, and blend with other ingredients. Add 1 tablespoon of soybean paste, 1 tablespoon of sesame oil and 1 tablespoon of light soy sauce, and mix well.

Steaming, steaming, pounding and pounding can easily solve all the problems that eggplants love to absorb oil, not burn through, and tasteless! The seemingly ugly eggplant interprets "I'm ugly, but I'm delicious", and the taste is absolutely rich when paired with preserved eggs! The soft and waxy eggplant is paired with roasted chili, and the rich flavor is fully exuded on the tip of the tongue. It is really attractive!

The speed at which the baby finishes a bowl of rice is faster...

Ingredients

2 Eggplant
2 Chili
1 Preserved Egg
Some Peanuts
Some Salt
Some Soy Sauce

Roasted Chili and Eggplant

1. The ingredients are all ready. It is best to choose chili with a little thicker meat, so that it will have a more delicious taste. It is recommended to use screw peppers. The meat is thicker. If the meat of the chili is too thin, peel off the skin and it will disappear.

2. Eggplants are all four. Put them in a steamer and steam them. Eggplants are easy to cook and don’t need to be steamed for too long. I usually steam them on top of the rice when cooking, saving time and gas.

3. The steamed eggplant is hot until it comes out. Use a rolling pin to mash it into a puree, and pound it a few more times to make the taste more delicate.

4. Wash the peppers, drain the water a little, use chopsticks to pass through the pedicle, hold the chopsticks in your hand when burning to prevent burns.

5. Now everyone burns gas and gas, so let’s burn it directly on the gas stove. If there is firewood, it will be more fragrant!

6. Rotate while burning to burn the chili until it becomes slightly soft and black markings appear on the surface.

7. Tear off the black pepper skin. After it is cooked, gently tear it off. It is very convenient to operate. If you can't tear it off, put it in clean water and soak it for a while.

8. Put the garlic in a bowl, mash it with a rolling pin, the aroma of garlic will waft out, add the preserved egg to mash, add the burnt chili and the fried peanuts, and mash it all.

9. Add the mashed preserved eggs, season with salt, pour in a little light soy sauce, mix well and serve.

Tips:
The eggplant must be steamed thoroughly. It is delicious when it is soft. When cooking rice, put it in at the beginning to achieve the effect of steaming. If the eggplant is larger, cut it and steam it to make it easier to ripen.
The chili should be thicker, the skin is torn off, and the taste is better.
You like a smoother taste. At the end, it was just a little bit of sesame oil. I usually don’t add oil. Add a little salt and just mix it and eat it. If you eat more, you don’t have to worry about growing meat!