Seven home-cooked eggplant recipes that make people salivate!

1. Home-cooked eggplant

Ingredients:

Eggplant, green beans, salad oil, salt, soy sauce, onion, ginger, garlic, cooking wine, sugar

Method:

1. Wash and peel the eggplant.

2. Cut the eggplant into hob pieces, add half a spoonful of salt, mix well, and add some water.

3. Wait for more than ten minutes, then squeeze the eggplant with your hands to release part of the water in the eggplant. Don’t remember to make it too dry, otherwise it will not taste good. This not only saves fuel but also saves fire.

4. Cut the onion and ginger and set aside. By the way, also mince some more garlic.

5. After the pot is hot, pour in cooking oil, cook the onion and ginger, then add the eggplant. Stir fry for about five minutes so that the eggplant is evenly heated.

7. Cover the lid and simmer for a while. Don’t worry about the bottom being burnt at this time, because the pot used today is called a “pot that won’t burn.”

8. When the eggplant becomes soft, add the green beans and stir-fry evenly.

9. Cook in cooking wine.

10. Add an appropriate amount of salt and half a spoonful of sugar. When it is out of the pot, add minced garlic and mix well. You are done.

2. Fish-flavored eggplant

Ingredients:

Eggplant, bell pepper, red pepper, salad oil, salt, soy sauce, vinegar, onion, ginger, garlic, Cooking wine, water starch, soaked red pepper, white sugar

Method:

1. Slice the eggplant, add a little salt and mix well. Marinate the eggplant for about 10 minutes and squeeze out the water.

2. Dice green and red peppers.

3. Put oil in the pot, fry the eggplant and take it out.

4. Leave the oil in the pot, add onions, garlic, and minced ginger and stir-fry until fragrant, then add chopped pickled chili and stir-fry until fragrant, then add eggplant.

5. Stir-fry evenly and add fish flavored sauce.

6. Stir-fry until the eggplant is fragrant, add diced green and red peppers, stir-fry evenly and remove from the pan.

3. Braised eggplant

Ingredients:

Eggplant, bell pepper, tomatoes, garlic, peanut oil, salt, sugar

Method:

1. Wash the eggplant, cut it into hob pieces, sprinkle some salt evenly and marinate for 10-20 minutes.

2. Wash the green peppers and tomatoes and cut them into pieces.

3. Slice some of the garlic and mince some of it.

4. Firmly squeeze the marinated eggplants to squeeze the water, so that the eggplants will eat less oil.

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

6. When the garlic smells fragrant, add the dried eggplant and stir-fry over medium heat until the eggplant changes color and becomes soft.

7. Add green peppers and tomatoes, add a spoonful of sugar and an appropriate amount of salt to taste, stir-fry evenly over high heat, add a little less hot water to stir-fry the tomatoes until they soften and a red soup appears.

4 Stir-fried Eggplants with Tomatoes

Ingredients:

Eggplant, tomatoes, pork, green onions, sugar, soy sauce, ginger, garlic, peanut oil

Method:

1. Peel and wash the eggplant, and cut it into hob pieces (the eggplant can also be left unpeeled, it is best not to peel it, the nutrition of the eggplant is all in the skin)

2. Put an appropriate amount of salad oil in the pot. Turn on high heat and heat the oil

3. Put the eggplants into the oil pan and fry them. Keep the fire high while frying the eggplants

4. Use a spatula to flip them while frying. Eggplant, make the eggplant look fried