Eggplant: 3-4 (adjust according to size).
1 green and 1 red pepper, which can be adjusted according to taste.
1 green onion. Appropriate amount of minced ginger and minced garlic.
Light soy sauce: 2 tablespoons.
Sugar: 1 teaspoon.
Cooking oil to taste.
Salt and pepper to taste.
Eat a little starch.
Coriander (optional).
Eggplant Processing:Wash the eggplant and remove the stem, cut it into cubes or oblique slices, and soak it in salted water to prevent oxidation and discoloration.
Prepare the seasoning:Cut the green onions into sections, and cut the green and red peppers into cubes for later use. Mix light soy sauce, sugar, minced ginger and minced garlic into a sauce.
Fried eggplant:Add oil to the hot pan, heat the oil until it is 70% hot, put the eggplant evenly into the pan and fry until the skin is golden brown, take it out and set aside.
Cooking:Leave the bottom oil in the pot, add minced ginger and minced garlic and stir-fry until fragrant, add green onions, green and red peppers and stir-fry until fragrant. Put the fried eggplant in the pan and stir-fry slowly and evenly.
Seasoning firing:Pour in the sauce and simmer for a few minutes to allow the eggplant to fully absorb the flavor of the sauce. Add salt and pepper to taste and stir-fry evenly.
Juice and thickening:When the eggplant is soft, add the starch to a little water to make starch water, pour it into the pot to thicken, and make the sauce thicker.
Plating & Garnishing:Serve the cooked eggplant on a plate and garnish with coriander to add color and texture.
Enjoy:Vegetarian grilled eggplant can be enjoyed with rice or pasta, and it is a delicious vegetarian dish with a fragrant flavor.
The vegetarian roasted eggplant made by this method is a delicious home-cooked vegetarian dish that is suitable for vegetarians or those who want to try a light taste.