Roasted Duck and Eggplant

Name: Roasted Duck and Eggplant
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 170g eggplant; Some Roast duck leg; Some onion; Some garlic; Some green pepper; Some Red pepper; 1 teaspoon Cooking oil; Some salt; Some Soy sauce

by Xiancao'er

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

The duck leg that was roasted last time may be too big, the young man didn’t finish eating...

Later, there was a little bit left. I thought it was too oily, so I simply used it to burn eggplant..."

Ingredients

170g Eggplant
Some Roast Duck Leg
Some Onion
Some Garlic
Some Green Pepper
Some Red Pepper
1 teaspoon Cooking Oil
Some Salt
Some Soy Sauce

Roasted Duck and Eggplant

1. Wash the purple long eggplant and cut into pieces with a hob.

2. Soak the chopped eggplants in cold water for 10 minutes, pick up and drain.

3. Chop roast duck legs into small pieces.

4. Cut green and red peppers into small pieces; cut onion and garlic into cubes for later use.

5. Without oil in the pot, pour the eggplant and stir dry.

6. Stir-fry until the eggplant is soft and moisture-free, set aside.

7. Heat oil in a pan and sauté the onions.

8. Pour in garlic diced and stir fry for a fragrance.

9. Pour in the eggplant and stir well.

10. Pour in roast duck, add salt and light soy sauce, stir-fry; pour in 1 tablespoon of water and simmer for minutes.

11. Pour in the green and red peppers and fry until they are broken.

12. Just adjust the flavor and serve.

Tips:
1. There are a lot of duck legs, and they are delicious when cooked with eggplant.

2. Roast duck material is very salty, use salt moderately.