Roasted eggplant with apricot mushroom
By HazelRohan
Since I learned how to make roasted eggplant to save fuel, I have always thought about eating eggplant and usually like to stir-fry assorted vegetables. I thought that adding [tomatoes] to [eggplant] would be very delicious, and adding some [apricot mushroom] would enhance the umami flavor. So I made this dish. But it's difficult to name it. Call it "Mushroom and Tomato Roasted Eggplant", which always feels a little awkward. Anyway, there are two dishes with the word "eggplant", so I might as well call it "Roasted Erjia with Mushrooms".
Recipe Recommendations
- eggplant 300g
- tomato 200g
- Pleurotus eryngii 100g
- garlic appropriate amount
- oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Roasted eggplant with apricot mushroom
1
All ingredients: eggplant, tomato, apricot mushroom, small onion, garlic.
2
Wash and remove the stalks of the eggplant, peel it, cut into diamond-shaped slices, marinate it with salt, and squeeze out the water from the cake.
3
Peel the tomatoes and cut them into small pieces
4
Wash and slice mushroom
5
Peel and chop small onions
6
Peel and chop the garlic
7
Heat the pan to warm the oil and low heat, add a little more oil, add the mushroom slices, fry on both sides until burnt yellow, and remove from the pan.
8
Use oil in the pan to stir-fry the marinated eggplant slices, stir-fry them until done and leave the pan.
9
Remove from another pan, add a small amount of oil, add chopped onions and saute until fragrant.
10
Stir fry the tomatoes well, cover and simmer over low heat until the tomatoes are soft.
11
Pour in the fried mushroom slices and fried eggplant slices, add salt and soy sauce and stir fry well.
12
Finally, add chopped garlic and stir fry evenly and remove from the pan.
13
The fragrant [Fried Eggs with Apricot Mushrooms] is on the table!Roasted eggplant with apricot mushroom Make Tips
The process of frying onions is indispensable.