Garlic and eggplant paste

I believe that making eggplant into eggplant paste must be a very rare practice. I remember when I was a child at home, whenever my mother cooked this dish, I would eat it in large gulps and eat a lot of rice. The eggplant paste and the rice tasted really special and fragrant. I am a picky eater, and I really can't find any trouble with it. If you have children who are picky eaters, you can try making such a dish. This is how my mother used to make me fall in love with eating. I believe your children will also like garlic and eggplant paste.

Recipe Recommendations

eggplant one
garlic 50g
chives 10g
oil 100g
refined salt 50g
chicken essence 30g
soy sauce 30g
water 400g

garlic
braised
ten minutes
simple

Steps for Garlic and eggplant paste

Prepare an eggplant, either long or round, but you need 2 long eggplants

Remove the eggplant skin and cut into dices.

Cut the garlic into bits; cut the chives into bits.

Put oil in the pan and heat it up. Note that eggplants like oil, so put more oil than usual when frying; add minced garlic and saute until fragrant, add diced eggplant and stir well, add soy sauce and water, stir well, cover the lid and simmer until the eggplant is soft, use a shovel to grind it into a paste;

Turn the eggplant into a paste, add refined salt and chicken essence and stir-fry well. Remove and place on a plate. Sprinkle with chopped chives.

People never forget to add some garlic when cooking eggplants every day. This is not because these two raw materials meet in the same season and can inhibit bacteria and reduce inflammation, and produce a unique aroma. However, eggplants are cold in nature and long-term consumption is not good for the human body. Garlic is warm in nature, and the two complement each other to reconcile cold and warm, so garlic must be added. As the saying goes: A vegetable that is not "married" without garlic is eggplant.