Garlic Eggplant

Garlic-fried eggplant is probably a specialty in the northwest, so today I will tell you how to make garlic-fried eggplant:

Garlic Eggplant Ingredients

Long eggplant (green or purple) 4-5 cloves of garlic

Potatoes and tomatoes

Thin green chili peppers (a little spicy, if you don't like spicy food, you can use less) vegetable oil

Sesame oil and salt

Vegetable flavor (MSG, chicken powder, etc.) White pepper

1-2 teaspoons of umami sauce

Garlic Eggplant Recipe

1. Wash and drain eggplant and potatoes, steam them in a steamer until soft.

2. Wash and drain the tomatoes, pierce them with a pair of chopsticks, roast them on a gas stove for a while, and then peel off the skin. Then take only the skin part (the flesh is too watery) and cut it into small pieces

3. Cut the green pepper into small pieces and chop the garlic into coarse pieces

4. Take a small bowl, add all the ingredients in the sauce (except sesame oil) and adjust the taste. It should be slightly salty.

5. Let the steamed eggplant and potatoes cool down. Remove the skin of the eggplant, tear it apart, and cut it into inch-long pieces; remove the skin of the potato and cut it into small pieces

6. Then put all the prepared main ingredients in a slightly larger bowl, add the sauce prepared in step 4, mix well and put into a container with a lid and refrigerate for a while.

7. Take out and pour sesame oil on it before eating.

Tips

1. The steamed eggplant must be peeled and cut short to make it easier to absorb the flavor;

2. Only take the peel part of the tomato in the main material. The flesh part is too watery and will continue to seep out and affect the seasoning. The remaining flesh part can be used to make soup or scrambled tomatoes and eggs;

3. The sauce must be slightly salty, because eggplant, potatoes, and tomatoes are all very flavorful ingredients;

4. It is best to refrigerate the mixed eggplant for a while. This dish will be more flavorful when eaten cold.

5. Don't add sesame oil too early. Just add it and mix it before eating. Because the taste of sesame oil will be masked after being refrigerated. Sesame oil is a must for this dish, it is a very eye-catching seasoning!