Re-cooked Eggplant

- Eggplant is rich in vitamin A, vitamin B, vitamin C, vitamin P, protein, carbohydrates and minerals. The vitamin P can reduce the fragility and permeability of capillaries and increase the adhesion between cells. Eating it regularly is beneficial to softening blood vessels.

Ingredients

• Two fresh eggplants
  
• 2 tablespoons of rapeseed oil
  
• one green and one red pepper
  
• 5 cloves of garlic
  
• a little starch
  
• 1 spoon bean paste
  
• a pinch of salt
  
• 10 ml soy sauce
  

Steps

1. Heat oil in a pan
   
2. Heat the oil for two minutes and add the eggplant
   
3. Cover with lid and simmer for 5 minutes
   
4. Open the lid and stir fry on both sides until cooked
   
5. Remove from heat and set aside
   
6. Leave some oil in the pan and add the chopped green and red peppers and minced garlic
   
7. Stir-fry the green and red peppers evenly, then add the prepared eggplant into the pan.
   
8. Pour the prepared sauce and stir fry for a few times
   
9. serving.
   

Languages

Nachgekochte Auberginen - Deutsch (German) version
Re-cooked Eggplant - English version
Berenjena recocida - Española (Spanish) version
Aubergine recuite - Français (French) version
Terong Masak Ulang - Bahasa Indonesia (Indonesian) version
melanzane ri-cotte - Italiana (Italian) version
ナスの焼き直し - 日本語 (Japanese) version
다시 익힌 가지 - 한국인 (Korean) version
มะเขือยาวต้มสุก - แบบไทย (Thai) version
回鍋茄子 - 香港繁體中文 (Traditional Chinese - Hong Kong) version