Eggplant 1 tomato 1.
Pepper 1 garlic medium size 5 or 6 petals.
Proper amount of vegetable oil and salt
Mini version of oil-free roasted eggplant-less oil is healthier
1. Preparation: cut eggplant, tomato and pepper into hob blocks, pat garlic loosely and chop. First of all, I used round eggplant, and it was bigger. If I use other kinds, I need to adjust the dosage according to the size!
Tomatoes and peppers are of medium size.
Put a little more oil in the pot than usual. If you put more oil in your cooking, follow that standard.
Heat the oil to 80% heat, add eggplant and stir-fry over medium heat.
3. Turn the eggplant frequently to avoid burning the bottom of the pot, but not too often.
At first, eggplant will absorb oil, and then it will vomit oil. Don't worry.
In this process, you can press the eggplant with a shovel. If the eggplant pieces are large and thick, this step cannot be omitted.
4. Stir-fry until the eggplant is brown and completely broken. At this time, the oil in the pot is similar to the oil just put in, so you can proceed to the next step.
It takes a long time to fry eggplant until it is brown. Don't worry too much. Lightly pressing the eggplant with a shovel can shorten the time, but don't use too much force, it will crush the eggplant.
5. Add tomatoes and peppers and stir-fry until raw (if you don't add tomatoes and peppers, you can omit this step).
Salt
Add minced garlic before cooking, and mix well.
Step 7: plate and serve.