Diced Pepper and Eggplant
This **Stir-Fried Eggplant with Garlic and Pepper** is a flavorful, easy-to-make dish that highlights the natural sweetness of eggplant with a spicy kick. The recipe starts with marinating tender long eggplant in salt to enhance its texture, then quickly stir-frying it to perfection. Fragrant garlic and vibrant pepper add layers of aroma and heat, while a touch of chicken essence deepens the umami flavor. The high-heat cooking method locks in moisture, ensuring the eggplant stays tender yet slightly crispy. Perfect as a side or main dish, this recipe brings out the best in simple ingredients with bold, satisfying flavors. Ready in minutes, it’s an ideal weeknight meal that’s both healthy and delicious!
10 Minutes
Advanced
4 servings
Ingredients
Metric
US
4 serving
Main Ingredients
🥩
long eggplant🥩
pepperThe aromatics
🧅
garlicThe sauce & seasonings
🧂
plant oil🧂
chicken essenceInstructions
1. Step 1
Wash the long eggplant clean, do not peel, cut into rolling knife shape, add an appropriate amount of salt, mix well, marinate for 10 minutes, then discard the marinating water.
2. Step 2
Remove the pepper handle and seeds, wash clean, cut into pepper granules.
3. Step 3
Peel the garlic, flatten and chop.
4. Step 4
Put the pot on the fire, heat it up, pour in an appropriate amount of plant oil and heat it up.
5. Step 5
Pour in the eggplant, stir-fry quickly.
6. Step 6
Stir-fry on high heat for 2 minutes, remove the eggplant and set aside.
7. Step 7
Heat the wok that has stir-fried the eggplant, use the remaining oil to sauté the garlic until fragrant.
8. Step 8
Add the chopped pepper and stir-fry until fragrant.
9. Step 9
Pour in the eggplant and stir-fry.
10. Step 10
After the eggplant is cooked, add the pepper granules.
11. Step 11
Add an appropriate amount of salt and chicken essence.
12. Step 12
Stir-fry evenly, turn off the heat, and serve.
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