Braised eggplant is a classic home-style dish with many variations. The key is to minimize oil absorption, control the heat, and balance the seasonings. Here's a simple and delicious recipe suitable for home cooking.
Materials
Steps for making braised eggplant (less oil version)
Tear the eggplant into large chunks by hand, add salt and let it drain, then coat it with egg wash and finally coat it with cornstarch.
Cut the green peppers into sections
Cut carrots into diamond-shaped slices
Chop the scallions into small sections; crush the garlic.
Sauce: Mix salt, sugar, light soy sauce, oyster sauce, cornstarch, and purified water until smooth.
Leave some oil in the pan, fry the eggplant until golden brown, then remove.
Add a little oil to the pan, sauté the scallions and garlic until fragrant, then add the carrots and bell peppers and stir-fry.
Add the fried eggplant and stir-fry.
Pour in the sauce and let it thicken until it reduces.
Remove from heat and plate
Tips for making braised eggplant (less oil version)
1. Purple-skinned eggplants are best, and they should be broken by hand for the best flavor. 2. If using tomatoes instead, the green bell peppers should also be broken into pieces.
