Potatoes braised with eggplant
Potatoes and eggplant braise together until the eggplant turns silky and the potatoes drink up the savory sauce. Two humble vegetables unite into glossy, comforting harmony, the kind of dish that keeps rice bowls coming back for more.
Instructions
- 1
Wash the potatoes, peel them, and cut them into small pieces.
- 2
Cut the eggplant into small pieces.
- 3
Finely chop the scallions and small chili peppers.
- 4
Add salt and Wei Ji Xian (a brand of soy sauce).
- 5
Add an appropriate amount of oil to the rice cooker.
- 6
Stir-fry the small chili peppers and scallions until fragrant.
- 7
Add the eggplant and stir-fry.
- 8
Pour in the potato chunks.
- 9
Stir-fry evenly, cover with a lid, and then simmer for 10 minutes.
- 10
Finished product image.
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Ingredients
Main Ingredients
- potato1 piece
- Eggplant1 piece
- Baoyuan Decoctiona pinch
- Xiaomi chili2 棵
Auxiliary Ingredients
- scallionto taste
Seasonings
- oilto taste