¿Cómo cocinar Berenjenas con puré de patatas?

Eggplant with mashed potatoes

In the hot summer, a classic dish that people in the Northeast love to eat, eggplant mixed with potatoes, but how to make it more delicious, today I will teach you a trick, and see if you like

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Platón: Plato principal

Cocina: Chino

Palabra clave: Eggplant with mashed potatoes

Tiempo de preparación: 15

Tiempo de cocción: 10

Raciones: 2

Calorías: 95kcal

Ingredientes

400 g eggplant
350 g Potatoes
30 g salsa de soja fina
10 g vinegar
10 g shallot
10 g garlic
1 g white pepper powder
3 g aceite de sésamo
5 g white sugar

Elaboración paso a paso

Cut the green shallot and garlic
Then put the green shallot and garlic in a bowl, add soy sauce, balsamic vinegar, sugar, pepper and sesame oil, mix well into a sauce. spare.
Eggplant potatoes clean
Cut the potatoes into pieces and cut the eggplant in half
Put it in a steamer and steam on high heat for about 10 minutes
Use chopsticks to pierce the potatoes until they are cooked through. Turn off the fire
Tear the eggplant
Peel the potatoes and put the eggplant together
Use a cooking stick to stir into a puree, slightly lumpy. If you don't have a stirring rod, just press the potatoes and mix them with the eggplant.
Add sauce
Mix well, if it's light, add some salt, otherwise you don't need to add salt.
Finished product