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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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Course:
Main Course
Cuisine:
Chinese
Keyword:
Eggplant with mashed potatoes
Prep Time:
15
minutes
mins
Cook Time:
10
minutes
mins
Servings:
2
Calories:
95
kcal
Ingredients
400
g
eggplant
350
g
Potatoes
30
g
thin soy sauce
10
g
vinegar
10
g
shallot
10
g
garlic
1
g
white pepper powder
3
g
sesame oil
5
g
white sugar
Instructions
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
Notes
You can also add lard to the mashed potatoes in the past, be sure to add it while it is hot, and the taste will be more fragrant.
Nutrition
Nutrition Facts
Eggplant with mashed potatoes
Amount Per Serving
Calories
95
Calories from Fat 18
% Daily Value*
Fat
2g
3%
Saturated Fat 1g
6%
Sodium
844mg
37%
Potassium
533mg
15%
Carbohydrates
18g
6%
Fiber 7g
29%
Sugar 10g
11%
Protein
4g
8%
Vitamin A
49IU
1%
Vitamin C
6mg
7%
Calcium
34mg
3%
Iron
1mg
6%
* Percent Daily Values are based on a 2000 calorie diet.
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