How to cook roasted pepper eggplant

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 how to make roasted pepper eggplant at home. So if you like cooking, come and learn how to cook with me today!

1. Wash and dry all the peppers/green peppers/sweet peppers. Heat the pan without adding oil. Put the peppers directly into the pan.

2. Fry the peppers over medium heat for about 8-10 minutes, turning them over every 2 minutes until the skin is evenly fried with black spots. When the peppers become soft, set aside.

3. Keep the heat on medium, cut the eggplant into long pieces and cut it in half, and fry it for 3-5 minutes on each side until the eggplant is soft. Remove from the heat and let it cool with the peppers.

4. Put the peeled garlic into a mortar and mash it into garlic paste

5. Pour soy sauce, vinegar, sesame oil, sugar and white pepper into the mashed garlic and mix well

6. Peel off the burnt skin of peppers and eggplants, and remove the seeds of peppers.

7. Tear the processed eggplant and pepper into strips, mix with coriander, then pour in the sauce and mix well.

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