Curried eggplant and sweet potato
By ElissaHerman
Ingredients: chicken essence,salt,coriander,eggplant,green pepper,sweet potato,green onion,curry block,dry starch,garlic cloves
Recipe Recommendations
- eggplant appropriate amount
- sweet potato appropriate amount
- green pepper appropriate amount
- coriander appropriate amount
- green onion appropriate amount
- garlic cloves appropriate amount
- curry block appropriate amount
- dry starch appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- medium spice
- stewed
- ten minutes
- simple
Steps for Curried eggplant and sweet potato
1
Peel the eggplant and cut it into dices.
2
Peel the sweet potatoes and cut them into dices.
3
Cut green peppers into hob pieces.
4
Cut the parsley into sections.
5
Wrap the eggplant with dry starch without excess water; add a little oil in a non-stick pan and heat it up. Add the eggplant and fry until soft.
6
Then add in the sweet potatoes and fry until golden brown, add in the chopped green onion and garlic cloves.
7
Add appropriate amount of water and bring to a boil.
8
Bring to a boil, add in the curry pieces and stir fry well.
9
Add the coriander section, sprinkle with appropriate amount of salt and chicken essence (if there are too many curries, you don't need to add salt and chicken essence).Curried eggplant and sweet potato Make Tips
Everyone knows that eggplants are very oil-absorbing. In fact, eggplants can achieve the desired effect without frying them in oil, and they will not turn black either. Just wrap the surface of the eggplants with a layer of dry starch and add a small amount of oil to fry them in a non-stick pan.