Fish-flavored eggplant (not fried)

Overview

Eggplant is delicious but absorbs too much oil. Most eggplant recipes require deep-frying. For the sake of health, today I will make a non-fried eggplant recipe and omit the meat to make a vegetarian version, which is equally delicious and goes well with rice.

Tags

• hot dishes
• home cooking
• balsamic vinegar
• chives
• cooking wine
• eggplant
• garlic
• light soy sauce
• pixian doubanjiang
• soak red pepper
• water starch
• white sugar
• chopped green onion
• ginger

Ingredients

Steps

1. 1 Wash the eggplant and cut it into long strips, add a little salt, mix evenly with your hands, marinate for a while, squeeze out the water and set aside.

   

2. 2 Chop onions, ginger and garlic. Chop the soaked red pepper.

   

3. 3 Take a small bowl and pour all the ingredients into the sauce. Stir evenly to form a fish-flavor sauce and set aside.

   

4. 4 Pour a little more oil into the pot than usual for cooking, add the eggplants that have been squeezed out of the water and stir-fry.

   

5. 5 Sauté until the eggplant becomes soft and translucent, then set aside.

   

6. 6 Pour a little more oil into the pot, add onions and minced ginger and sauté until fragrant.

   

7. 7 Add 1 tablespoon of Pixian bean paste and stir-fry until red oil comes out.

   

8. 8 Add the fried eggplant and stir-fry evenly.

   

9. 9 Add 1 tablespoon of cooking wine and continue stir-frying. Pour in half a bowl of water and simmer with the lid on for about 2 minutes.

   

10. 10 Pour the fish sauce into the seasoning bowl and stir-fry continuously.

    

11. 11 Add garlic and stir-fry until fragrant.

    

12. 12 Pour in water starch and stir well.

    

13. 13 Finally add chopped chives.

    

14. 14 Remove from pan and plate.