Green Eggplant Recipe

Eggplant is a common vegetable, and its special color has a profound impact on everyone. The most common eggplant is purple, and of course there are green eggplants. This green eggplant can be made into many delicious dishes, the most common ones include roasted eggplant, sauced eggplant, fried eggplant boxes, fish-flavored eggplant, and three fresh delicacies. Eggplant is delicious, and it goes even better with rice when made into a delicacy. Learn more about the recipes for cooking green eggplant.

Thai Green Eggplant Chicken Curry

This dish is best eaten in winter. The curry is a bit spicy after eating, but the whole body feels warm. It’s juicy, flavorful, and not too spicy. You’ll definitely want to eat an extra bowl of rice. Remember to cook more rice.

Material

Main ingredients: 450g boneless chicken thighs, sliced, 10 Thai eggplants, cut in half, 1 medium onion, peeled and shredded, 5 basil leaves, sauce: the amount is for reference only, 10 basil leaves, 1 tablespoon Thai green curry paste, 500ml coconut milk, 10 lemon leaves, 120ml milk, optional, marinade: fish sauce, sugar, cornstarch, water, oil as needed

practice

1. First, marinate the chicken with a little fish sauce and sugar for 15 minutes. Then add cornstarch, water and oil and mix well. Add oil (about 1 tablespoon) on high heat and stir-fry the chicken until cooked. Set aside.

2. Bring coconut milk, lemon leaves and basil leaves to a boil over high heat. Turn off the heat and simmer for 10 minutes. Filter the residue and set aside.

3. Heat oil (about 1 tablespoon) over high heat, add green curry and stir-fry until fragrant. Add onion and 1/2 teaspoon salt and stir-fry until soft. Add coconut milk, eggplant and chicken and stir well. Bring the sauce to a boil, turn to medium heat and simmer for 4 minutes with lid on. Turn off heat, add basil leaves and stir well. Serve.

Eggplant Valley

Material

2 eggplants, 100g wheat flour, 50g corn flour, shallots, pepper powder, salt, cooking oil

practice

1.A. The production process of Gulei

2. Rinse the eggplant with clean water and drain.

3. Wash and peel the eggplant and cut it into small cubes of uniform size.

4. Rinse the cut eggplant pieces with cold water

5. Drain the water and place it in a clean, water-free container

6. Put the wheat flour and corn flour in a deep container and stir them evenly with chopsticks to mix the two flours.

7. Sprinkle a layer of mixed flour evenly on the eggplant pieces

8. Mix the eggplant pieces and flour thoroughly with your hands

9. Repeat steps 6 and 7, sprinkle a little more flour and mix well, stirring as you go. Keep the flour in the pan until there is no excess flour and the eggplant pieces are smooth.

10. The surface is evenly coated with flour, and the eggplant pieces are not sticky to each other. In this way, the eggplant and rice mixture is ready.

11.B. Steaming process of Gulei

12. Cover the steamer tray of the rice cooker with a steamer cloth

13.Put the eggplant and rice blocks mixed with flour into the steamer

14. Put water in the rice cooker and bring it to a boil

15. Put it in the steamer and use chopsticks to poke a hole in the middle of the eggplant.

16. Cover and steam for 10 minutes until the rice cooker starts to steam.

17. Steamed Eggplant and Rice Balls

18. Find a clean basin without water, pour the steamed eggplant into the basin while it is still hot.

19. Use chopsticks to gently shake and separate the eggplants and set aside to cool.

20.C. The frying process of Gu Lei

21. Heat the oil in the pan until it is hot.

22. Wash and chop shallots

23. Add chopped green onion and stir-fry until fragrant

24. Pour the cooled eggplant into the

25. Stir fry the eggplants with a spatula until the surface turns golden yellow and emits a burnt aroma.

26. Add appropriate amount of salt

27. Sprinkle appropriate amount of pepper powder

28. Use a spatula to stir evenly