Roasted eggplants with tiger skin
By VicentaLakin
Recipe Recommendations
- long eggplant of 2
- green pepper one
- mutton 50 grams
- onion appropriate amount
- ketchup appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Roasted eggplants with tiger skin
1
For raw materials display, pay attention to removing the stalks of the eggplant, and dry the moisture on the skin after washing, otherwise oil will be splashed in the oil pan later.
2
Heat the pan first, add a little oil to moisten it, put the eggplant in, slowly roast on low heat, and roll from time to time
3
The eggplant skin has changed color by now
4
Rolling for a while more, cracks begin to occur in the middle of the eggplant and steam is emerging
5
The crack is getting bigger, you can use a spatula to help open the mouth
6
Put it out of the pot for use
7
Oiled mutton, convenient for frying when in a hurry
8
Put a little mutton in a saucepan with onions and ginger, stir fry for a while, and add ketchup
9
Return the eggplant to the pot, add some warm water, and cook for a while to let the eggplant taste well
10
If it is convenient to eat, you can use a spatula to cut it into sections
11
Add green pepper and stir fry, and finally add garlic slices
12
I use it to mix noodles with more marinade. The eggplant meat is very tender and the soup is strong, so it is very enjoyable. It goes well with rice, cakes and steamed bunsRoasted eggplants with tiger skin Make Tips
Slender and slender eggplants are suitable for doing this, preferably straight and smooth, and round eggplants are fine.