Home-style grilled eggplant
Overview
Eggplant is rich in anthocyanins and vitamin P and is very nutritious. In the past, when transportation was underdeveloped, winter dishes in Northeast China basically consisted of eggplant, cabbage and potatoes. Although there are many southern vegetables now, eggplant is still an indispensable vegetable on the dining table of people in the north. I've made eggplant a lot of ways, but my family especially loves it this way. Speaking of which, this approach is really unpretentious and ordinary. But the taste is not inferior at all. There are a few books that the family wants to eat every few days. And every time I mix it with rice, I can always eat twice as much food as usual. I share it with you today, hoping that this simple dish can bring you a lot of enjoyment.
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Ingredients
Steps
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Cut the potatoes into small pieces and cut the eggplant into hob cubes.
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Slice ginger and peel garlic. More garlic.
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Pour more oil into the pot than you normally would for cooking. Don’t use too much, otherwise the eggplant will spit out oil when it becomes soft.
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When the oil is 70% hot, stir-fry the eggplant over low heat until soft and spit out oil, take it out.
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No need to add oil, just saute the ginger and garlic with the eggplant base oil until fragrant, add the peppercorns and stir-fry until fragrant, then add the potato cubes and stir-fry lightly.
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Add water to cover the potato pieces, cover and cook over medium heat until the potatoes are cooked.
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Add eggplant, salt, oyster sauce, and thirteen spices and stir-fry evenly, then cover and simmer for three to five minutes until the soup thickens.
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Before serving, add a little chicken essence and serve. Finally, sprinkle some coriander for garnish.
