The Best Way to Eat Eggplant [fried Eggplant with Tomato and Pepper]

Name: The Best Way to Eat Eggplant [fried Eggplant with Tomato and Pepper]
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Round eggplant; 1 tomato; 2 pcs green pepper; Some Fresh garlic; Some salt; Some oil; Some Peppercorns

by Lu Zhen

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

My old mother cooks eggplant dishes, it’s really a must

An ordinary and humble eggplant, using not much oil, only a few simple ingredients

So that we can eat our mouths full of fragrant flavor, and dig out one bowl after another bowl of rice

The green shredded green pepper, mixed with red tomato juice, looks so beautiful!

Nim, who has been deeply impressed by my mother’s words and deeds, can finally come up and feel good, haha, late at night, not to serve the society, but to thank my mother..."

Ingredients

1 Round Eggplant
1 Tomato
2 pcs Green Pepper
Some Fresh Garlic
Some Salt
Some Oil
Some Peppercorns

The Best Way to Eat Eggplant [fried Eggplant with Tomato and Pepper]

1. Four essential ingredients for home-cooked eggplant: eggplant, spicy seeds, tomatoes, and fresh garlic.

The Best Way to Eat Eggplant [fried Eggplant with Tomato and Pepper] recipe

2. Wash the eggplant, save the skin, cut into small pieces, rinse with clean water, and remove.

3. 【Zanthoxylum bungeanum】: Pour in a little more oil than usual for cooking, and throw in the peppercorns when the oil temperature is low.

4. When the oil temperature rises to the beginning of green smoke, and the aroma of the peppercorns has been fully stimulated, remove and discard, quickly pour in and pour the eggplant.

5. On high heat, stir fry quickly so that the eggplant pieces are evenly coated with oil, then add appropriate amount of salt and light soy sauce.

6. Add the right amount of salt and light soy sauce.

7. Pour in water, almost submerge half of the eggplant, and cover the pot.

8. Use this time to cut the tomatoes and green peppers separately.

9. Uncover the lid and place it on the eggplant. Don't turn it over yet.

10. Continue to cover the pot and simmer over medium to small heat.

11. The simmering time is basically 4 or 5 minutes, just enough to peel the garlic and chop the garlic into minced garlic.

12. Open the lid and stir-fry all the ingredients evenly. At this time, the eggplant is braised and soft, and the soup is almost dried out.

13. Sprinkle in the minced garlic.

14. Stir-fry for 1 or 2 minutes, let the garlic taste in and turn off the heat~~

15. The presentation is so-so, but the taste is absolutely delicious. Children's shoes like sweet and sour taste. You can put more tomatoes and bibimbap in the soup~~The saliva inside~~~

Tips:
1. I personally feel that round eggplant is better than long eggplant, long eggplant is suitable for cold dressing, and garden eggplant is suitable for braising.

2. After the eggplant is cut, it is best to rinse with water (don't soak for a long time). Firstly, the eggplant is not easy to oxidize and turn black. Secondly, the eggplant absorbs part of the water. When it is fried in oil, it will not absorb oil .

3. Before frying the eggplant, be sure to sauté the prickly ash, this is a very important step. Remember to shovel out the sauteed peppercorns, otherwise, you will get peppercorns when you eat it with rice, which is unpleasant.

4. Put the minced garlic last. Don't stir-fry for a long time. Put it before the pan. The garlic has the strongest flavor and the best flavor.

5. Eggplant, spicy seeds, tomatoes, and garlic are the four essential ingredients for this dish. They are indispensable. The key is that these vegetables are not expensive and rich in nutrients, so they are worth recommending!