Homemade recipe of roasted long eggplant

Some people like to eat eggplant, while some people don’t. This is all based on personal taste preferences. However, in the process of making eggplant, if the eggplant is made well, people who don’t like eggplant will also love to eat eggplant. Eggplant is actually a vegetable that can be used to make many different dishes. In addition to the famous dish fish-flavored eggplant, you can also roast long eggplant. What is the method of making roasted long eggplant at home?

Roasted Pepper Eggplant

Ingredients: 8 green peppers, 2 chili peppers, 2 eggplants, 2 garlic cloves (cut into fine pieces), balsamic vinegar, sesame oil, light soy sauce, Sichuan pepper oil, salt, and MSG.

practice

1. Wash the eggplant, cut it into strips, and steam it in a steamer. Roast the green pepper and millet pepper over fire (into a crispy shape) and cut into fine pieces.

2. Put the eggplant on a plate, cover the eggplant with green pepper and millet pepper granules, then add garlic, salt, balsamic vinegar, sesame oil, light soy sauce, Sichuan pepper oil, and MSG.

3. Pour hot oil on it

Pepper and Eggplant

Ingredients: 1 green pepper, 1 red pepper (or colored pepper if you don't like spicy food), 1 eggplant, 4-5 garlic cloves, 2 tablespoons of steamed fish soy sauce (about 50 grams), 30 grams of cooking oil, 15 grams of chopped coriander, 10 peppercorns, a few cooked sesame seeds, 1 tablespoon of salt, 1 tablespoon of sugar

practice

1. Wash and cut the eggplant, steam it in a hot pot, take it out after steaming, tear it into strips by hand and put it on a plate for later use

2. Wash and chop the green and red peppers and put them in a bowl. Crush the garlic and put them in the bowl with the green and red peppers. Add salt and pour into the pepper and garlic paste to make the pepper sauce.

3. Wash the coriander (use only the stems, which are the most fragrant part of the coriander) and cut it into coriander pieces. Add the coriander pieces to the pepper sauce.

4. Add 2 spoons of steamed fish soy sauce, 1 spoon of oyster sauce, and a little sugar (to enhance the flavor) into the pepper sauce.

5. Pour oil into the pot and add peppercorns. Fry the peppercorns in oil over low heat (pour the peppercorns first when pouring the oil to avoid burning them). Then filter out the peppercorns and pour the hot oil into the peppercorn sauce and stir.

6. Pour the pepper sauce onto the eggplant strips on the plate, and the delicious and sweet pepper eggplant is ready.

Eggplant Stew