![[Home-Style Dish] Garlic Eggplant - A Chef's Recipe (Low-Oil Version)](/upload/20260128/d7d7c0dd3db114.webp)
Eggplant has always been a difficult vegetable to cook in my eyes. To stir-fry eggplant that is both delicious and visually appealing, you usually need to use a lot of oil. So, apart from occasionally eating it at a restaurant, I basically don't buy eggplant myself. However, my husband and father-in-law love it, so I've had to add eggplant to our daily diet, but I always end up eating very little myself! A while ago, I bought garlic crayfish seasoning specifically to make garlic crayfish tails for my child. Later, I used this seasoning to make scallops with vermicelli, which received unanimous praise from my family. So, I suddenly had the idea to use it to stir-fry eggplant, and it turned out exceptionally delicious, without needing to use too much oil. Therefore, I'm sharing it with fellow eggplant-loving cooks!
Materials
[Home-Style Dish] Garlic Eggplant (Low-Oil Version) - A Chef's Recipe
I bought this specifically to make garlic crayfish tails for my child. It's Da Long Yi's garlic crayfish seasoning, which you can buy online!
The link to the Kuaishou recipe for garlic crayfish tails is as follows: https://www.xiachufang.com/recipe/107673200/
The link to the unique scallop recipe is as follows: https://www.xiachufang.com/recipe/107673415/
The ingredients for this seasoning are as follows: garlic (≥40%), vegetable oil, drinking water, salt, white sugar, MSG, oyster sauce (containing caramel color), chicken bouillon, onion, garlic powder, tomato sauce, etc.!
Open one packet, put it in a dry glass jar, and add a dry spoon for later use!
A large eggplant and a large green bell pepper! We chose this local eggplant; it may look a little ugly, but it turns a beautiful green after cooking!
Cut the eggplant into chunks and soak them in water! Soaking eggplant in water before cooking mainly prevents oxidation and discoloration, reduces oil absorption, removes astringency, and improves texture! Eggplant contains phenol oxidase, which reacts with phenols in the eggplant upon contact with oxygen in the air, producing colored substances that cause the eggplant surface to gradually turn black or brown, affecting the appearance of the dish. Soaking in water effectively isolates oxygen, slows down the oxidation process, and preserves the color!
Remove the stems from the green peppers, wash them, and slice them. Then, dry-fry them in a pan! Tip: Dry-frying the green peppers makes them softer and easier to cook, and most importantly, it uses less oil!
Heat oil in a wok, then sauté the white parts of scallions and garlic!
Add eggplant and green bell pepper and stir-fry for a while!
Then add a large spoonful of garlic crayfish seasoning and stir-fry until flavorful. Add a little boiling water, cover the pot, and cook the eggplant until tender! Tips: 1. The seasoning is salty enough, no need to add salt! 2. MSG is optional!
Reduce the sauce, remove from heat, and enjoy! It's simple, quick, and doesn't use much oil, plus it's absolutely delicious!
