Red Braised Eggplant

Ingredients

• Garlic
• Scallions
• Green bell peppers
• Onion
• Tomato
• Green eggplants
• Salt
• Soy sauce
• Eggs
• Flour
• Cornstarch (or potato starch)

Steps

1. Wash the green eggplants, green bell peppers, tomato, onion, and scallions.
2. Finely chop 5mm-wide scallions. Peel and crush the garlic. Cut the tomato into 6 cm cubes. Cut the green bell peppers and onion into 5g serving blocks.
3. Cut the eggplants into diamond-shaped pieces. (First cut into 2cm thick slices, then cut the slices into 2cm long strips, finally cut diagonally to create the blocks...).
4. Pour the flour into a basin. Add a small amount of water gradually and stir until it becomes a thick batter.
5. Add the cornstarch, add 30g of water, and stir until well combined.
6. Crack the eggs into the basin, add salt (1/20 of the flour amount), and stir until well combined.
7. Pour the eggplant pieces into the batter and stir until every side of the eggplant is coated.
8. Turn the heat to high to heat the pan. Add 500ml of oil. When you can see a wisp of smoke rising from the oil, reduce the heat to low. Use chopsticks to carefully insert the eggplant pieces into the oil. Once all the pieces are in, switch to medium heat and fry until they turn golden brown. Remove them and drain the oil.
9. Add oil (Amount * 5)g. Add the garlic and chopped scallions, stir-fry for 15 seconds. Add the green bell peppers and stir-fry for 30 seconds. Add the tomato and stir-fry for 30 seconds.
10. Add the fried eggplant pieces and add water until the level is 0.8 times that of the ingredients in the pan.
11. Add soy sauce and salt (Amount * 3)g.
12. Wait until the sauce becomes sticky (water level approx 0.2-0.3 times the remaining ingredients' height). Remove the lid, dish the food, and turn off the heat.