Roasted eggplant without oil is simple to make, healthier with less oil, and it is tender and satisfying to eat.

Many people around us like to eat eggplant. In fact, it is one of them. This vegetable is fresh and delicious this season, and the older generation said that it is the healthiest to eat it in season. Now we should eat it quickly while the eggplant is fresh and tender, or we will grow it in the greenhouse if we want to eat it again.

Eggplant is one of the few purple vegetables of laver tree, and it is also a very common vegetable on the table. The purple skin of eggplant is rich in vitamins, and E and vitamin P are incomparable with other vegetables, so it is best not to peel eggplant when eating it, because the nutrition in eggplant skin is also very rich.

After research, it is found that eggplant has certain anti-cancer properties, so it is deeply loved by the public. Moreover, eggplant contains vitamin E, which can prevent bleeding and resist aging. Eating eggplant often can slow down the aging speed of human body, so eggplant is also one of the favorite foods of many women.

There are many ways to cook eggplant, which can be fried, stewed or steamed. My family especially likes my cooked eggplant. In fact, if you want to make delicious cooked eggplant, the eggplant needs to be oiled and oily. Today, I will teach you how to make a cooked eggplant without oiling. The method is also very simple, less oil is healthier, and you can't eat too greasy food in autumn. Now you should check the cooked eggplant.

Dishes: roasted eggplant

Cooking ingredients: two eggplants, one green pepper, an appropriate amount of onion, an appropriate amount of garlic, a spoonful of salt, a spoonful of sugar, and two tablespoons of soy sauce.

Cooking steps:

1, ready to use ingredients, it is best to choose long eggplant, remove the roots of eggplant, clean it and cut it into hob blocks.

2. Put the cut eggplant into a pot, add a spoonful of salt, mix it evenly by hand, and marinate for 3~5 minutes. After pickling, a lot of water will precipitate, so that it will not turn black when frying, and it will be more tasty.

3, clean the green pepper, cut into pieces of onion and garlic, and cut them separately for use.

4, marinated eggplant, squeeze the water for use.

5. Add edible cooking oil to the pot. After the oil is hot, add onion and stir-fry to give off the fragrance.

6. Add the marinated eggplant and stir fry quickly and evenly.

7. Finally, put the green extract into the pot, add one spoonful of sugar and two spoonfuls of soy sauce. Because the eggplant has been salted, there is no need to add salt. If you are not at ease, you can taste it yourself, and then decide whether to add salt.

8. Stir-fry the eggplant until it tastes delicious. After the green pepper is cut off, put the minced ginger and garlic into the pot and stir it evenly, then turn off the fire. This delicious roasted eggplant is ready. The eggplant is not oily, and the fried eggplant is as fresh and delicious. The key is that it tastes fresh and not greasy at all.

Cooking tips:

1, eggplant need not be oiled, but also want to be tender and delicious, so you need to marinate it. Eggplant contains more water, marinate it with salt, marinate the excess water, and then cook it, so that eggplant will be more tasty.

2. Eggplants are easier to cook after being pickled. When they are finally fried, they must be fried quickly by fire until the green peppers are fried.

3. The baked eggplant made in this way is not greasy at all, and the color matching is also very beautiful. After work, there is an inspection. Come and try it quickly.