Eggplant is a home-cooked ingredient and a frequent visitor on our dining table, and it can be made in a variety of ways. Steaming, stewing, pan-frying, deep-frying, and braised are all OK, which enriches our dining table and satisfies our taste buds. If you want to make a delicious plate of eggplants, purchasing high-quality eggplants is the key. Let’s share how to pick out good eggplants at a glance.
The thorns on the pedicle of fresh eggplant are very sharp and prickly; the surface is shiny and can reflect light. If you hold the body of the eggplant with your hands, you will feel that the meat is firmer!
The cut surface is moist and not dry! Indicates that the eggplant is fresh.
Purple eggplant , green eggplant, round eggplant, and long eggplant can all be selected using this method.
Finally, let me share two eggplant dishes that are easy to serve with rice:
Curry potatoes with minced meat and eggplant
Ingredients: 1 round eggplant, 1 potato, 50 grams of minced meat, half pepper , 1 piece of curry (about 25 grams) .
Method:
1. Peel the round eggplants, peel them, wash them, and cut them into pieces; peel the potatoes, wash them, and cut them into pieces; remove the stems and seeds from the peppers, and cut them into pieces.
2. Put an appropriate amount of vegetable oil on the wok and heat it until it is 50% hot. Add in the minced meat and stir-fry until it changes color. Then sauté the minced onion until fragrant. Add the potato cubes and stir-fry evenly. Add water to cover the potatoes. After boiling, add in Eggplant, cook over low heat until eggplant and potatoes are cooked and soft.
3. Add curry cubes and chili pepper cubes and cook until the curry cubes melt and the soup in the pot becomes thick.
Garlic Eggplant
Ingredients: 400 grams of small purple eggplant, 1 head of garlic, 4 coriander stalks, appropriate amount of salt.
Method:
1. Wash the small purple eggplants, steam them, remove the stems, and make a long slit in the middle one by one; peel the garlic, wash it, and chop it into minced garlic; wash and chop the coriander; take a small bowl, Add minced garlic, chopped coriander, and salt and mix well.
2. Put the mixed minced garlic and coriander into the long opening of each eggplant, fill it evenly, then place the eggplants one by one in a container with a lid, cover it, and put it in the refrigerator for 1-2 Ready to eat within days.
