Roasted Eggplant with Bacon

Name: Roasted Eggplant with Bacon
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: About 400g Large eggplant; About 100g bacon; 1 Chives; 1 piece Red pepper; 2 capsules garlic; 2 tbsp Soy sauce; 1/4 tsp Refined salt; 1 tbsp Oyster sauce; 1/2 tsp Sugar; 1/3 teaspoon pepper

by rosejyy2000

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The eggplant used for steaming and cold dressing is best to be thin, long and tender. The eggplant here is very large and the meat is thicker, but it is better than none, so use it for fried pork or minced meat. In the supermarket, I deliberately picked a relatively small eggplant with sliced bacon to stir-fry, which is not so fast. "

Roasted Eggplant with Bacon

1. Cut eggplant into strips, dice light green and green onion leaves, cut pepper into circles, mince garlic, and slice bacon;

2. Stir out the bacon over medium heat, separate the bacon and excess oil, and leave a little oil to moisturize the bottom of the pot;

3. Put the eggplant into the pot, stir the eggplant slowly over medium heat until half cooked;

4. Pour in the bacon and stir until the eggplant is broken, set it aside;

5. Raise the pot again, add some vegetable oil to the pot, add the minced garlic, spring onion and chili, and saute;

6. Add eggplant and bacon, add 1/4 tsp salt, 1/2 tsp sugar, add 2 tbsp light soy sauce, 1 tbsp oyster sauce, and mix quickly;

7. After cooking, turn off the heat, sprinkle in the green onion leaves, turn a few times, and take out the pot.

Tips:
The eggplant is softened before frying, and a small amount of oil is added to moisturize the bottom of the pan. The eggplant is softened and then fried to reduce oil absorption.