How to cook Eggplant with mashed potatoes?
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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Servings: 2
Calories: 95kcal
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 2g3%
Saturated Fat 1g6%
Sodium 844mg37%
Potassium 533mg15%
Carbohydrates 18g6%
Fiber 7g29%
Sugar 10g11%
Protein 4g8%
Vitamin A 49IU1%
Vitamin C 6mg7%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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