Baked pork and eggplant casserole
By EmilyGibson
I like to eat eggplant no matter how it is cooked. This time, I didn't cut off the eggplant skin, retaining more nutrients ~ the taste is not bad either ~
Recipe Recommendations
- pork belly a
- eggplant two
- shallots appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Baked pork and eggplant casserole
1
Slice pork belly for later use.
2
Cut the onions, ginger and garlic into minced pieces, and chop the shallots.
3
Cut the eggplant into strips and set aside.
4
Heat the oil in the pan, add oil, onion and ginger and saute until fragrant.
5
Add the meat slices and fry.
6
Put two spoonfuls of Laoganma chili sauce into the meat.
7
Pour in the eggplant strips and stir fry.
8
Add some water if it's dry, add a small amount of water several times until the eggplant is full of water.
9
Add appropriate salt after the eggplant is tender.
10
Add appropriate amount of light soy sauce to color.
11
Cook another casserole and pour a layer of oil into the casserole.
12
Add a little shredded garlic and ginger to create the fragrance.
13
Pour the eggplant from the iron pot into the casserole.
14
Add a little more water to prevent sticking to the pan.
15
Add a little chicken essence to taste.
16
Cover the casserole, bring to a boil over high heat, and cook over medium heat for 10 minutes.
17
Turn off the heat and pour in appropriate amount of oyster sauce.
18
Sprinkle with chopped green onions and serve.Baked pork and eggplant casserole Make Tips
1. Eggplants are very absorbent, so add water in small amounts repeatedly to substitute for oil, making it healthier.
2. Add oyster sauce just before the dish is ready; otherwise, it will lose its umami flavor.