The eggplant is made with very little oil. The eggplant is not cut, so the oil cannot be added. It is more fragrant when it is put in a casserole. Especially when two local Sichuan ingredients are added, the taste is even more special.
I remember eating eggplant at home like this when I was a child, and I never tire of eating it! I like to use the soup inside to soak rice and eat it very much. Of course, I especially like to eat it this time when I cook Hanghang! My soup is almost gone!
Eggplant casserole
By LeannBrakus
Recipe Recommendations
Steps for Eggplant casserole
1
Wash and drain the eggplant at both ends, do not cut it. Put a little oil in the pan, put the whole eggplant in the pan and fry it, fry it one side and another side, frying it on all sides, until the eggplant is soft. 2
Remove the fried eggplant from the pan and place it in the casserole. Put in a little water. 3
Put the bitter rice bamboo in the pan and stir-fry until fragrant. 4
Pour the stir-fried bitter rice stalks onto the eggplant in the casserole. Cover the lid and simmer for about 10 minutes, then add the litchial greens, appropriate amount of salt, and finally cook for another minute!
5
Picture above: This is the "magic weapon" for making delicious eggplant! These two ingredients are common ingredients for making eggplant in Sichuan. The Sichuan name of Qingye is: Litchiangcai 
6
Picture above: Litchial vegetables are abundant in Luzhou, Sichuan, and they are easy to grow, so they can be found in all gardens in the city, so you don't have to buy them! Hehe, the eggplant used this time was made by my mother in the garden downstairs! Litchial vegetables are commonly used in our country, and we also use it when eating tofu pudding rice in Sichuan. After being cut into fine pieces and placed in chili water, it is very fragrant!Eggplant casserole Make Tips
1. Of course, in the past, this eggplant dish wasn't stewed in a clay pot; it was braised directly in a wok! Nowadays, many dishes use clay pots, and stewing in a clay pot makes the flavor even more fragrant!
2. Cooking the eggplant this way uses very little oil. Since the eggplant isn't cut, it doesn't absorb the oil, and stewing it in a clay pot makes it even more aromatic. The flavor is particularly unique with the addition of two local Sichuan ingredients.