Braised eggplant recipe

Today I will show you how to make braised eggplant. Please take a look. It is very simple.

Braised Eggplant Introduction:

One day when I was in college, my good friend Guo Guo came to me and said, "Come and have lunch with me at noon. I'll treat you to delicious roasted eggplant in the third canteen." At that time, the first and second canteens of the school were regular canteens where you swiped your card to get food at the window, while the third and fourth canteens were private small stir-fry restaurants, which were considered luxury for me who had no extracurricular income from attending classes every day. It was rare for this guy to treat me to a meal, so of course I agreed without hesitation!

During the meal, Guo Guo talked endlessly about the fun things she and her new boyfriend had when they went to the beach on the weekend, ignoring the fact that I was focused on why the waiter hadn't served the dishes yet. When the waiter brought the first dish, this guy finally came back to reality from his sweet memories, and began to strongly recommend me to eat the roasted eggplant she ordered, and assured me that the roasted eggplant in the third canteen was definitely the best in our school! Now that I think about it, the roasted eggplant that day was really good, with an attractive golden color, the eggplant melted in the mouth, and the sauce was rich but not greasy. For children who eat in the canteen every day, it can really be ranked in the top three. But after working, I don't know if my taste has changed, or because I am rich and eat more oily food, when I eat roasted eggplant in a restaurant, the delicious taste is gone, on the contrary, I feel greasy and sore throat.

Ahem, I almost went off topic. Today's braised eggplant is not fried or thickened, so it has a lighter taste and is more suitable for us to make at home. If you like it, you might as well give it a try.

Braised Eggplant Ingredients

Two eggplants, one green pepper, one tomato, garlic cloves, salt, sugar, and peanut oil.

Braised eggplant recipe/steps

Wash the eggplant, cut into dice, sprinkle some salt evenly on it and marinate for 10-20 minutes.

Wash and cut the peppers and tomatoes into pieces.

Slice some of the garlic and mince some of it.

Squeeze the water out of the pickled eggplant so that it can absorb less oil.

After the pan is hot, add appropriate amount of peanut oil, then add garlic cloves and sauté until fragrant.

When you smell the garlic, add the drained eggplant and stir-fry over medium heat until the eggplant changes color and becomes soft.

Add green peppers and tomatoes, a spoonful of sugar and appropriate amount of salt for seasoning, stir-fry evenly over high heat. Add a little hot water halfway through the process until the tomatoes become soft and red soup appears.

Sprinkle with chopped garlic before serving.

Precautions

1. There are two ways to cook eggplant without wasting oil: one is to cut the eggplant into pieces, marinate it with salt for more than ten minutes, and then squeeze out the salt water before cooking. The other is to cut the eggplant into pieces and dry-fry it in a pan to remove the moisture of the eggplant before cooking. However, I think method 2 seems a bit abusive to my pan, so I often choose method 1.

2. When roasting eggplant, do not peel it if it is tender enough. The eggplant skin contains a substance called solanine, which is mainly contained in the skin. Solanine is also called solanine. Appropriate intake is beneficial to the human body. It is a strong anti-cancer substance and is very beneficial for the human body to prevent and fight cancer.