How to make mint, coriander and eggplant puree

I think many people’s IQ drops to zero when they encounter all kinds of delicious food. Even if they are trying to lose weight, they may not care about it and just want to eat a big meal to satisfy their appetite. In fact, if we want to eat safely and healthily, it is of course safer and more reliable to learn to make mint, coriander and eggplant puree at home. So if you like cooking, come and learn how to cook with me today!

1. Wash the eggplant, cut it in half, put it into the steamer with the skin facing down and steam it over high heat until the eggplant is soft (about 15 minutes)

2. Take out the eggplant and let it cool, then scrape off the inside with a porcelain spoon (the porcelain spoon is used to avoid scratching the eggplant skin, you can also just tear off the eggplant skin directly). Dice the red pepper, chop the mint and cilantro leaves, and grate the garlic.

3. Keep the heat low, add a little bit of vegetable oil to lubricate the pan, add the minced garlic and soak it and slowly heat until the garlic aroma appears but the garlic does not change color. Take out the eggplant puree and crush it with a spoon, then add salt, mint and coriander to season. Sprinkle diced red pepper for garnish before serving

Of course, the comprehensive absorption of nutrition cannot be separated from delicious food. The mint, coriander and eggplant puree that I’m going to introduce to you today is nutritious and easy to make. If you like cooking, go ahead and try it.