Roasted eggplant with pickled pork

Recipe Recommendations

• round eggplant two
• pork 150 grams
• red pepper one
• ginger 15 grams
• garlic 15 grams
• salad oil 30 grams
• cooking wine a spoonful
• soy sauce a small spoon
• sweet sauce a big spoonful
• salt appropriate amount
• chicken essence appropriate amount

• slightly spicy
• roast
• three-quarters of an hour
• ordinary

Steps for Roasted eggplant with pickled pork

1

Wash the round eggplant, cut off the pedicles, cut it in half from the middle, cut a cross knife on the middle cut surface, cut the red pepper into small dices, and cut the ginger and garlic into minced pieces.

2

Chop pork (fat three and lean seven) into powder.

3

Pour a small amount of oil into the pan and heat it until 80% hot. Add in minced ginger and garlic and stir-fry until fragrant, then add in minced meat and chop until done.

4

Add diced red pepper and stir fry, add salt and stir well, then add cooking wine and reduce heat to cook until fragrant

5

Add soy sauce, bean paste and sweet flour paste, add a small amount of water, and simmer over low heat for 5-8 minutes until the water in the pan is almost dry and the gravy becomes thick, turn off the heat.

6

Cut the eggplant face up, evenly spread the sauce and meat on the eggplant, preheat the oven to 180 degrees, add and lower the heat, 20-25 minutes.

Roasted eggplant with pickled pork Make Tips

Recipe Categories

• home cooking
• Elderly recipes
• Summer recipes