Homemade Roasted Eggplant

Eggplant is a vegetable that people eat constantly in their daily lives. It also has very high nutritional value. So today I will tell you how to make home-cooked eggplant:

Ingredients for roasting eggplant

1 round eggplant (or 2 long eggplants) 1 green pepper

1 red pepper 20g green onion

4 cloves of garlic 1 tablespoon (15 ml) soy sauce

1/2 tsp dark soy sauce (3 ml) 1 tbsp rice vinegar (15 ml)

3 tablespoons (45 ml) of water 1 tablespoon (15 g) of sugar

1/4 teaspoon (1 gram) salt 1/4 teaspoon (1 gram) MSG

1/2 teaspoon (3 ml) sesame oil 2 tablespoons (30 ml) water starch

How to cook roasted eggplant

1. Peel the eggplant and cut it into diamond-shaped pieces. Remove the stems and seeds of the green and red peppers and cut them into pieces. Chop the onions and garlic into fine pieces.

2. Pour light soy sauce, dark soy sauce, rice vinegar, water, salt, MSG, sesame oil and water starch into a small bowl, mix well and set aside

3. Pour oil into the pot, heat it over high heat until it is 70% hot, add the eggplant pieces, fry until golden brown, remove and drain thoroughly. (The oil in the pot can be used after filtering)

4. Leave a little oil in the pan and heat over high heat, add chopped green onion and half of the minced garlic, then add the fried eggplant and green and red pepper pieces and stir-fry for 20 seconds.

5. Stir the sauce in the bowl with chopsticks to prevent the starch from sinking to the bottom. Then pour the sauce into the pot and stir fry evenly.

6. Sprinkle the other half of the minced garlic before serving.

Tips

Eggplant is a vegetable that consumes a lot of oil. Fried eggplant tastes better. If you find it troublesome and want to make it simpler, there are two methods to choose from:

(1) Cut the eggplant into pieces, place them on a chopping board, and dry them in the sun for about 3 hours until some of the water in the eggplant evaporates. Then use them to cook, and you will need less oil.

(2) Cut the eggplant into pieces and put them in a bowl. Sprinkle some salt on them to remove the moisture from the eggplant. Before cooking, squeeze out the moisture from the eggplant with your hands. This will also allow you to use less oil during the frying process.

When choosing eggplants, you can try different methods. The eggplants with a black surface have a better taste and texture than those with a shiny surface.

It is more convenient and time-saving to prepare the sauce in advance, so that the eggplant will not become limp due to overcooking.

Adding half of the garlic when taking the dish out of the pot and adding half of the garlic again before serving will make the dish taste more delicious, believe it or not.