20 Unique vegetable dishes from eggplant

According to some research results of Japanese scientists, eggplant has the ability to prevent cancer because it contains many antioxidants that have the effect of eliminating free radicals that are harmful to the body. In addition, eggplant also has the ability to reduce cholesterol in the blood because it contains a lot of water and fiber. It also helps limit weight gain because it contains very few calories.

Eggplant contains many vitamins and minerals that are good for people with anemia. In addition, eggplant contains a lot of potassium, which can stimulate the heart to work properly. In addition, calcium along with vitamins A and C in eggplant works to improve bone structure to help strengthen the immune system. At the same time, the magnesium in eggplant also combats feelings of restlessness, anxiety and insomnia.

Tram Tue introduces you to nearly 20 easy-to-make vegetarian dishes from eggplant to make family meals richer and still full of nutrition!

1. EGG PLANT SOUP

🍆Ingredients: 4 servings
200g eggplant
2 small pieces of beans
100g tomatoes
1 little perilla leaves
Vegetarian seasoning
Mushrooms or abalone mushrooms (you can not add mushrooms)
🍆 How to:
Cut eggplant into 1.5cm thick pieces. Soak in salt water for at least 30 minutes and then rinse the water a few times to remove the plastic, if urgent, you can blanch in boiling water.
Tofu cut into square pieces, fried golden
Add the tomatoes and stir-fry until soft, then add the eggplant and tofu. Season with a little bit of seasoning. Stir-fry for about 5 minutes, then add water to braise.
When the eggplant is soft, add the mushrooms and cook for about 5 minutes. Then add the required amount of water. The soup boils, add chopped perilla and turn off the heat

2. VEGETABLE CURRY

1 small eggplant
100g Taro
100g potatoes
1/2 carrot
100g broccoli or white (cauliflower)
1 handful of green beans (peas)
1 cover of tofu
1 little okra
300ml soy milk or fresh milk without sugar (if you do not abstain from milk)
1 mc curry powder
1-2 crushed lemongrass trees
Vegetarian seasoning, sugar
🍆 How to:
Tofu cut into square pieces, fried until golden brown. All other ingredients are cut into bite-sized pieces.
Add potatoes, carrots, and taro and fry until golden brown.
Saute the lemongrass with a little cooking oil and then remove it all into a bowl.
Next, add the curry and stir fry until fragrant with a little cooking oil and then add the ingredients to stir-fry (except for green vegetables). Stir in lemongrass and stir-fry. Add sugar, seasoning, try a little bit darker for the ingredients to infuse, the taste will be stronger
Add a little milk and stir-fry to prevent the ingredients from burning. Saute for about 5-7 minutes.
When the ingredients are soft and absorbed, add fresh milk, add a little water and cook until the potatoes are soft. Add the green beans, broccoli, and okra, cook until medium, then turn off the heat
Curry can be eaten with bread, vermicelli or rice

3. Pan-fried Eggplant with Ginger Sauce

🍆Ingredients: 4 servings
3 long eggplants
3 tablespoons soy sauce
3 tbsp vegetarian seasoning
1 tablespoon chili sauce or fresh chili
1-3 mcf sugar
1 small ginger
🍆 How to:
Cut the eggplant vertically, using a knife to lightly cut diagonal lines on the eggplant. Soak eggplant in dilute salt water for about 30 minutes to remove the plastic. Peeled ginger, smashed and chopped
Put soy sauce, chili sauce, seasoning, ginger, and sugar in a mixing bowl
Next, pour a little cooking oil into the hot pan, put the eggplant in the pan, cook on medium heat until the eggplant is cooked.
Place on a plate, drizzle with ginger soy sauce
You can add finely chopped coriander (coriander) to the sauce, which is also very delicious