1. Preparation materials: tofu, red pepper, lettuce, tomatoes, bananas, cut into small cubes for later use.
2. Peel the eggplant and save it for later use. Cut the eggplant into fist-sized sections (mine is smaller, and the eggplant will shrink a little after the water is boiled), and then take out the middle part. As shown in the figure.
3. After all of them are cut, the eggplant and eggplant skin must be soaked in water. After 15 minutes, it is obvious that the water soaked out is yellow.
4. In addition to tomatoes and bananas, boil tofu + red pepper diced + lettuce diced, blanch it in boiling water, (put a little salt in the water) and drain. Then put all the above ingredients in a bowl and mash them.
5. It's almost done like this. .
6. The eggplant meat and eggplant skin are also boiled in water (no salt in the water), because the ingredients have a salty taste, and the eggplant is very smelly, so I won't put it here. Put the eggplant on the plate, and put the eggplant meat in the middle as the bottom.
7. With half-round eggplant meat and eggplant skin + mashed ingredients, wrap it like this. It's ok
8. Put a little olive oil in the pot, add garlic, and let it smell out on low heat, and put a little light soy sauce to color.
9. Pour the garlic juice onto the eggplant rolls. O,
10. Because I have made a lot of the previous ingredients, and I remembered that the eggplant meat might not taste good, so I heated the remaining ingredients over a low heat for a while, added some cornstarch to absorb the juice, and put some light soy sauce. Pour it on the edge of the roll, and mix the ingredients with the eggplant meat after eating the roll. It should have another flavor, hehe, no waste, low carbon.
11. In the end it became like this. Haha, it tastes very curious, it's amazing, hahaha, there is a faint banana taste. Very sweet to say.
