How to cook minced meat and eggplant

Today I will share with you several methods of cooking eggplant with minced meat. You can save them.

Ingredients preparation

Ingredients: Eggplant (purple skin, long) 300g

Accessories: 15g basil 50g pork (fat and lean)

Seasoning: 5g garlic, 3g salt, 3g sugar, 3g vinegar, 3g starch (pea), 3g vegetable oil, 20g

Production method 1.

1. Wash the eggplant and cut it into 6 cm long segments, then cut it in half into 4 strips;

2. Pour a proper amount of oil into the pan and heat it up. Add the eggplant and fry it over medium heat until soft. Remove from the pan;

3. Leave some oil in the pan, add the minced meat and stir-fry until loose, then add the minced garlic and stir-fry until fragrant;

4. Finally, add basil, eggplant and all seasonings and stir-fry until combined. [1]

Production method 2.

1. Cut eggplant (round or long) into 1 cm slices.

2. Heat a proper amount of oil in a pan, add the eggplant and simmer until soft. Set aside.

3. Pour a small amount of oil into the pot, add chopped green onion and ginger to bring out the aroma, then add the minced meat and stir-fry. You can also add diced green and red peppers according to your preference.

4. After frying to a certain degree, add minced garlic 5 minutes before serving and stir-fry until fragrant.

Nutritional Value

Eggplant (purple skin, long): Eggplant is one of the few purple vegetables and is also a very common vegetable on the table. Its purple skin is rich in

Vitamin E and vitamin P are incomparable to other vegetables. Vitamin P can soften capillaries and prevent small blood vessel bleeding, which is beneficial for patients with hypertension, arteriosclerosis, hemoptysis, and scurvy. The vitamin C and saponin contained in eggplant have the effect of lowering cholesterol. In addition, the B vitamins contained in eggplant have a certain auxiliary therapeutic effect on dysmenorrhea, chronic gastritis, and nephritic edema.

Pork (fat and lean): Pork is rich in high-quality protein and essential fatty acids, and provides hemoglobin (organic iron) and cysteine ​​which promotes iron absorption, which can improve iron deficiency anemia. It has the effects of nourishing the kidney and blood, nourishing yin and moistening dryness. However, due to the high cholesterol content in pork, obese people and those with high blood lipids should not eat too much.