In order to eat healthily and make eggplant less oil absorption, I usually pretreat eggplant in advance, that is, put it in the microwave oven and turn the high heat for two or three minutes. In this way, the eggplant will be basically pre cooked. At last, when cooking, it only needs ordinary amount of oil, but the taste is the same. I don’t believe it. It’s a good trick.


A handful of cowpeas
3 eggplants (purple skin, long)
4 g salt
4 cloved garlic
Proper amount of vegetable oil
A handful of red pepper
1 teaspoon Douchi
A little pepper


Step 1
Prepare all raw materials; Cover the eggplant and turn it to high heat for two minutes

Step 2
Blanch the beans in boiling water with a little salt and a few drops of oil; Boil the water again and drain the beans

Step 3
Pot into the red pepper, garlic, Douchi and the amount of oil; Stir fry slowly over low heat, add the prepared eggplant and beans

Step 4
Stir well and add salt and pepper to taste; Stir fry well and serve in a bowl