Sauce-flavored eggplant

Overview

There are many ways to eat eggplant, either meat or vegetarian, and they are all delicious. Eggplant is a dish that requires a lot of oil to be delicious. However, you can make eggplant without meat or oil. It can be very delicious by seasoning it with soybean paste. The eggplant recipe I will share with you today has a rich sauce flavor and is a very good dish to go with rice.

Tags

• hot dishes
• home cooking
• doubanjiang
• garlic
• meatballs
• mushrooms
• onions
• purple eggplant
• carrot
• salt
• soy sauce
• vegetable oil

Ingredients

Steps

1. 1 First prepare all the ingredients. Wash the eggplant and remove the stems. Blanch the mushrooms in hot water. The meatballs are commercially available and rinse well.

   

2. 2 Cut the eggplant into strips, soak in salt water for 10-20 minutes, then drain and pinch dry and set aside.

   

3. 3 Pinch dry the mushrooms and tear them into small pieces. Chop the garlic cloves. If you have carrots, prepare some carrot slices.

   

4. 4 Heat oil in a pan, add minced garlic and sauté until fragrant, then add a spoonful of green onion and soybean paste and quickly stir-fry until fragrant. (The bean paste chosen here is pepper-flavored, you can also choose original or spicy, and adjust it according to personal preference).

   

5. 5 Add the eggplant strips and quickly stir-fry evenly.

   

6. 6 Then add the prepared shiitake mushroom chunks and carrot slices, top with a spoonful of Weidarme Premium Gold Label light soy sauce, and stir-fry evenly.

   

7. 7 Pour in the small meatballs, stir-fry briefly, then add half a bowl of water, sprinkle with chopped green onion, cover and simmer over low heat for about five minutes.

   

8. 8 Finally, open the lid of the pot, sprinkle with a little salt, and turn to high heat to reduce the juice.