Sautéed Eggplant
Overview
How to cook Sautéed Eggplant at home
Tags
Ingredients
Steps
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Remove the stems from the eggplants, wash them, and cut them in half. Cut with a diagonal knife without cutting.
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Cut green and red peppers into rings and mince garlic.
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In a bowl, add minced garlic, green and red pepper rings, light soy sauce, cooking wine, oyster sauce, sugar, a little salt, and 2 tablespoons of water to make a sauce and set aside.
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Pour an appropriate amount of oil into the pot, add the eggplant and fry over low heat until the eggplant becomes soft, remove and set aside.
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Pour a little more oil into the pot, add sweet noodle sauce and stir-fry over low heat until fragrant.
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Add the fried eggplant, pour in the prepared soup, bring to a boil over high heat, then reduce to low heat, cover and simmer for about 4-5 minutes.
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When the soup reduces, turn to high heat and reduce the sauce until thickened. Add the remaining minced garlic and chopped green onion.
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Remove from pan and plate.
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Finished product
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Finished product
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Finished product
