Ingredients and steps for roasting eggplant

I don’t know if you have ever eaten roasted eggplant. Today I will introduce to you the specific method of roasting eggplant:

Ingredients for roasted eggplant

1 eggplant, 2 tomatoes, some garlic cloves, light soy sauce, dark soy sauce, sugar, vegetable oil, flour. Cut the eggplant into wedges. Cut the tomatoes into tooth shapes and set aside. Some garlic cloves, cut into slices and set aside. Light soy sauce, dark soy sauce, sugar. Some vegetable oil.

Roasted Eggplant Batter

Mix flour and water into a thick paste, add a little salt and mix well. Put the eggplant into the paste and coat it with batter. At the same time, put oil in a pan and heat it.

eggplant

Start frying the eggplant:

Put the eggplant pieces into the oil and turn them over with chopsticks until they are golden brown on several sides.

Fried:

It looks like this, or it could be a little more yellow. But it's already very soft inside, because of the batter, the eggplant won't rot.

seasoning:

Mix light soy sauce (for saltiness), dark soy sauce (for color), and 2 tablespoons of sugar. Add garlic cloves and sauté until fragrant. Add tomatoes and wait for the tomatoes to release juice. Pour in the seasoning just prepared. Add the eggplant. Stir a few times and it's ready to serve.

Nutritional Value

It is recommended not to peel the eggplant when eating it, as its value lies in the skin. The eggplant skin contains vitamin B, which is a good match for vitamin C. If we take in enough vitamin C, the metabolism of this vitamin C requires the support of vitamin B.

Eggplant is also rich in nutrients, including protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. Every 100 grams contains 2.3 grams of protein, 0.1 grams of fat, 3.1 grams of carbohydrates, 22 milligrams of calcium, 31 milligrams of phosphorus, 0.4 milligrams of iron, 0.04 milligrams of carotene, 0.03 milligrams of thiamine, 0.04 milligrams of riboflavin, 0.5 milligrams of niacin, and 3 milligrams of ascorbic acid. In addition, it also contains vitamin E, which has the function of preventing bleeding and anti-aging. Eating eggplant regularly can prevent the increase of cholesterol level in the blood, which has a positive significance in delaying human aging.

Cardiovascular protection, ascorbic acid

Eggplant is rich in vitamin P, which can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent microvascular rupture and bleeding, and maintain normal cardiovascular function. In addition, eggplant also has the effect of preventing scurvy and promoting wound healing.