Eggplant dishes are not only tasty, they have a lot of useful properties. Eggplant - a storehouse of protein, fiber, pectin and other trace elements. These vegetables are useful for pregnant women, people with metabolic disorders, suffering from atherosclerosis and other diseases.
Pick your recipe
You will need
- - eggplant - 3 pcs.;
- - beef - 300 g;
- - carrots - 2 pcs.;
- - onions - 1 pc.;
- - sweet pepper - 1 pc.;
- - garlic - 3 cloves;
- - soy sauce - 3 tbsp.;
- - greens - to taste;
- - vegetable oil - 3 tbsp;
- - ground chili pepper - 1 tsp;
- - salt - to taste.
Instruction manual
1
Initially prepare the meat, rinse the piece in running water. Dip the beef in a pan with water, cook on low heat. The cooking time of the product depends on its condition. Young meat is cooked for 40 minutes. Cool the finished piece of beef and chop in the form of straws.
2
Wash eggplant, peppers, carrots and onions in warm water. On an easy-to-use cutting board, cut the eggplant into thin sticks. Fold the slices into a deep bowl, salt and leave for 30 minutes. Rinse the vegetables, squeeze the slices well.
3
Clean bell peppers free from seeds and partitions. Cut into strips. Grate carrots on a coarse grater. Peel the onions, then chop them randomly, preferably into small pieces. Slices of garlic free from husks, crush with the flat side of a knife, finely chop.
4
In a pan, heat 3 tablespoons of vegetable oil. Put onion slices and grated carrots, fry. Add finely chopped garlic to the browned vegetables, fry for 1-2 minutes. Next, lay out the remaining products, pour them with soy sauce and add chili peppers. Fry all together over high heat. Remember to stir the food periodically.
5
Having laid the dish in the salad bowl, decorate it with greens or sesame seeds.