Garlic-fried double eggplant recipe

I'm in a good mood today and I want to try my hand in the kitchen. Today I'm going to tell you how to make garlic-fried double eggplants:

Garlic-fried double eggplant

There was no obvious oil in the fish-flavored eggplant, but it was fried, so a lot of oil was absorbed.

If you don't fry it, it won't be as fragrant if you stir-fry it directly.

This problem may trouble many people, so various fuel-saving methods have come into play.

Eggplants don't absorb much oil when they are ripe.

So, there are actually many ways to save oil, and I prefer the pickling method to remove water.

Just cut the eggplant into pieces in advance, sprinkle salt on it, then squeeze out all the water before frying.

Doing this has two benefits: one is to prevent the eggplant from oxidizing and changing color; the other is to greatly reduce the amount of oil absorbed by the eggplant.

The eggplant we made in the end is fragrant and not greasy, and you can easily eat a whole plate of it.

The soup of roasted eggplant mixed with rice is really invincible!

The most flavorful ingredient in this dish is garlic. If you don’t eat pungent vegetables, just omit it.

Garlic-fried double eggplant

2 eggplants and 1 tomato

2 tablespoons sugar 1/2 tablespoon vinegar

2 tablespoons of light soy sauce, half a tablespoon of dark soy sauce

Water 3 cloves of garlic

Garlic-fried double eggplant recipe

1. Wash the eggplants and soak them for 15 minutes, remove them and drain the water, cut off the hard stems on the top, and cut them into even-sized dices.

2. Put the cut eggplant into a large bowl, sprinkle 1 spoon of salt and mix well, marinate for more than 30 minutes, and squeeze out the water

3. Heat the pan, add 2 tablespoons of olive oil, add the eggplant cubes and stir-fry until soft.

4. Heat 1 tablespoon of olive oil in a wok, sauté some minced garlic, and add diced tomatoes.

5. After the water comes out of the tomatoes, add the eggplant cubes, then add the light soy sauce, dark soy sauce, vinegar and sugar and stir-fry. After the flavors are absorbed, add the other part of the minced garlic and stir well before serving.

Tips

1. After pickling the eggplant, it will save a lot of oil when frying, definitely more than half.

2. If the tomatoes you bought are not very sour, you can add half a spoonful of vinegar to adjust it. If the tomatoes are very sour, you can omit it.

3. Garlic is the finishing touch of this dish. You can add more if you like.

4. Both round and long eggplants are fine, the taste is slightly different, it depends on personal preference~