Ingredients and methods for eggplant stewed with potatoes

Eggplant is very common in our daily life. Every summer, it is on the market in large quantities. When it comes to the way to eat eggplant, many people don't take it seriously. They will definitely say that everyone can eat eggplant, but do you know how to make eggplant delicious? If you want to know, just take a look at my specialty, eggplant stewed with potatoes. After reading it, you will understand how to make eggplant delicious.

Ingredients and methods for eggplant stewed with potatoes

Ingredients for eggplant and potato stew

400 grams of eggplant, 250 grams of potatoes, 150 grams of beans, two heads of garlic, and an appropriate amount of vermicelli.

Steps to cook eggplant and potato stew

1. Peel the potatoes, wash them together with the eggplants, and then cut them into dice with a knife. Wash the beans as well, and cut them into sections for later use.

2. Put cooking oil in the pot, heat it, then add potato cubes and green beans and stir-fry together. After a while, add the chopped eggplant and stir-fry together. When the vegetables in the pot absorb the oil, you can add appropriate amount of water.

3. When adding water, make sure the water covers the surface of the vegetables in the pot. After adding water, bring to a boil over high heat, then put the prepared vermicelli in, add the appropriate amount of edible salt and pepper powder, mix well, cover the pot and simmer over low heat.

4. During the stewing process, you should constantly stir with chopsticks, otherwise the vermicelli will stick to the pot. During the stewing process, remove the skin of the garlic and cut it into minced garlic.

5. After the eggplant and potatoes are stewed until soft, turn to high heat and pour in the minced garlic. Stir-fry quickly. After stir-frying evenly, you can turn off the heat and serve.