Grilled eggplant
Overview
Grilled eggplant is my favorite dish. The eggplant is soft and very tasty, and the aroma of the meat slices is very good with rice. I can't wait to eat it every time. However, in the past, the first step in roasting eggplants was to fry the eggplants in oil. This was indeed delicious, but it was not in line with the current health concept of less oil. So I used a microwave to soften the eggplant chunks, and then grilled them with meat slices. After several tests, the taste was pretty good, no worse than oiled ones. In this way, I could enjoy the delicious taste and pay attention to health at the same time.
Tags
Ingredients
Steps
-
Prepare the ingredients: round eggplant, pork, colored pepper, light soy sauce, onion, ginger, garlic, starch, vinegar, white sugar, Jiusan freshly squeezed soybean oil.
-
Wash and cut the eggplant into cubes, chop the onion and ginger, cut the bell pepper into cubes, slice the pork, pat and chop the garlic.
-
Place the eggplant in a microwave container and microwave on high for 6 minutes.
-
Add some starch and light soy sauce to the pork, take a bowl and add sugar, starch, light soy sauce, vinegar, half of the minced garlic and water to blend into a bowl of juice.
-
After the wok is hot, add Jiusan freshly squeezed soybean oil. When the oil is hot, add the pork slices and stir-fry.
-
After the pork changes color, add chopped green onions and ginger and saute until fragrant.
-
Add the microwaved eggplant and stir-fry for 2 minutes
-
Then add the bell pepper pieces and stir-fry for a few times
-
Add appropriate amount of salt and stir-fry evenly
-
Finally, pour the blended bowl of juice and mix well
-
After turning off the heat, add the remaining half of the minced garlic and stir-fry evenly before serving.
