Grilled eggplant with green beans

Overview

Braised eggplant with green beans is a very common home-cooked dish, but this is the first time I cook and eat the two together. Generally speaking, most of the beans we use are very long beans. This time I used kidney beans because there are a lot of kidney beans at home. It doesn’t matter what the angle is, as long as it’s delicious. It is said that eggplant needs a lot of garlic to taste delicious, and I think so myself. But I ran out of garlic at home and forgot to buy it. I have to cook without garlic. I happen to have some shallots at home, okay, let’s use them. . . Although the cooked eggplant does not have the aroma of garlic, it still tastes good.

Tags

• vegetarian dishes
• beans
• eggplant
• oil
• onion
• vinegar
• white sugar
• salt
• soy sauce

Ingredients

Steps

1. 1 Material diagram

   

2. 2 Wash the eggplant and cut it into cubes. Remove both ends of the green beans, remove the tendons, wash and break them into two sections. Chop the onions

   

3. 3 Heat enough oil in a pan and fry the eggplant cubes

   

4. 4 Fry the eggplant pieces thoroughly, remove and drain

   

5. 5 Boil another pot of water, add a little salt and oil, and blanch the green beans

   

6. 6 Take out and drain

   

7. 7 Heat a little oil in a pan and sauté the chopped green onions

   

8. 8 Add the green beans and stir-fry for a while

   

9. 9 Add eggplant

   

10. 10 Add a little soy sauce, white sugar, vinegar and salt, pick up the pot and stir-fry a few times