Bacon, black pepper and eggplant strips

Overview

When it comes to eggplant, people usually think of oil, which is heavy and greasy. My husband has high blood lipids. If he wanted to eat eggplant, he had to think of a way. I tried soaking the eggplant in water and then frying it. This way the eggplant won't absorb the oil but it won't taste good, so I thought of salt! However, the first time I tried it, it still seemed a little too oily, so be careful next time!

Tags

• hot dishes
• home cooking
• bacon
• coriander
• eggplant
• garlic
• onions
• steamed fish with soy sauce
• tempeh
• ginger
• green pepper
• small red pepper

Ingredients

Steps

1. 1 Cut the main ingredients and set aside. Sprinkle salt on the eggplant strips and turn them over with your hands to spread the salt evenly on the eggplant strips

   

2. 2 Wash off the salt with water for about five minutes, gently pinch the dried tomato strips and set aside

   

3. 3 Stir-fry the bacon slices in cold oil over slow heat to release the oil

   

4. 4 Add tempeh, ginger, garlic and red pepper and stir-fry until fragrant

   

5. 5 Fry the eggplant strips until cooked until cooked, pour in a spoonful of steamed fish soy sauce

   

6. 6 Add the remaining side dishes to the pot

   

7. 7 Stir-fry until cooked

   

8. 8 Before serving, add the remaining garlic slices, and finally some coriander segments

   

9. 9 Get out of the pot! Let’s prepare the meal! Less oil, less salt! Since sausages and tempeh are already salted, there is no need to add salt!