Braised Eggplant Strips
This Zhejiang dish features soft, fragrant eggplant strips with a crispy-yet-tender texture that is easy to digest. The strips are first pan-fried, then braised with tomato sauce and cheese.
Ingredients
eggplant (washed, peeled, cut into strips, soaked in cold water, then drained)
2
garlic (peeled and mashed into a paste)
3
green bell pepper (sliced)
1
onion (peeled and cut into chunks)
1
cheese
50 g
tomato sauce
50 g
peanut oil
75 g
chopped cilantro
a pinch
ground black pepper
a pinch
Instructions
1
Preparation
Wash, peel, and cut the eggplant into strips. Soak in cold water, then drain. Peel the garlic and mash it into a paste. Slice the green bell pepper. Peel the onion and cut it into chunks.
2
Pan-frying and Braising
Pour the peanut oil into a frying pan and heat until about 60% hot. Add the eggplant strips and pan-fry until both sides turn golden brown. Reduce the heat to low, then add the bell pepper slices, onion chunks, and garlic paste. Stir in the tomato sauce until combined. Add the ground black pepper and cheese, cover, and simmer for 20 minutes. Once the eggplant strips are tender and cooked through, transfer to a plate and sprinkle with a pinch of chopped cilantro before serving.
