#Making stir-fried eggplant mushrooms #Eggplant dishes #Simple s
The eggplant you gave me because you picked it from the garden!! He's definitely long and ugly. I heard it grew a lot because of the hot weather. So I made stir-fried eggplant mushrooms using this eggplant. It's much less oily than fried eggplants and can be eaten as a side dish. Grill the eggplants and mushrooms without oil I needed green, so I added zucchini and seasoned it with light green!! It's a side dish.
6 serving
Within 30 minutes
강철새잎
Ingredients
  • Branch
    4ea
  • mushroom
    5ea
  • Young squash
    1/4ea
  • crushed garlic
    1ts
  • leek
    1TS
  • Sesame
    1ts
  • Sesame oil
    1suitably
Cooking Steps
STEP 1/9
I prepared eggplants, mushrooms, and zucchini. If you need a red color, I'd like you to prepare a papraki. I was thinking about buying paprika or not!!! I didn't buy it because I thought it would be a waste to buy it for color since I don't stay well.
STEP 2/9
Prepare the eggplant by slicing it diagonally into large pieces, and prepare the mushroom by slicing it. I was thinking about cutting the zucchini into pieces, but I thought there would be a lot of water, so I shredded it and prepared it.
STEP 3/9
Grill the eggplants in a heated pan without oil. If the pan is heated, grill it over medium heat.
STEP 4/9
If the eggplants are cooked to a certain extent, add mushrooms and cook them.
STEP 5/9
When the eggplants and mushrooms are all cooked, add zucchini, add oil, and stir-fry. If you cook it once and stir-fry it, there's less water coming out. The branches are not too soft.
STEP 6/9
Add minced garlic and green onions.
STEP 7/9
I seasoned it in the order of Yeondoo, the cooking. Simply. If you add soy sauce, the color turns brown and it doesn't taste good to season with salt, so I seasoned it with light green shoots.
STEP 8/9
When you stir-fry it, stir-fry it over high heat. If it's all stir-fried, turn off the heat and sprinkle sesame oil and sesame seeds to finish it off!!! It's really simple. One side dish is done.
STEP 9/9
This is a simple stir-fried eggplant mushroom made with light green shoots. The color of the eggplant, mushrooms, and pumpkins is clear because there is no soy sauce. It's good to have a savory taste. It would be delicious if you put it in noodles. With bibim-guksu.
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