Sautéed Onion Spinach and Purple Eggplant Vegetable

Spinach and eggplant are two of my favorite vegetables, and I often use these two ingredients. Besides being easy to get spinach and eggplant vegetables have good nutrition and the most important thing is that they taste very good. This menu is quite simple but there is something special about this menu, I want a menu that is processed like restaurant food that only relies on onions to complement the taste of these two vegetables.

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Sautéed Onion Spinach and Purple Eggplant Vegetable

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The combination of the two ingredients creates a different flavor in this recipe, very simple only using onion seasoning and also some other complementary spices. Now in stir-fry I usually never forget to use chili and tomatoes, this is the first time I did vegetable stir-fry without tomatoes and chili. I think the taste must be different from usual because I only rely on spicy from ground pepper.

Here I will invite you to prepare step by step!

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Ingredients Needed

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1 eggplant
1 bunch of spinach
4 cloves sliced shallots
3 cloves of garlic
200 ml water
¼ teaspoon ground pepper
¼ teaspoon salt
Mushroom stock to taste
3 tablespoons oil for sautéing

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Preparation Steps

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Step 1

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Cut the spinach into several parts according to your taste here I cut lengthwise only.

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Step 2

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Also cut the eggplant into small pieces according to taste.

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Step 3

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Next, finely chop the shallots and garlic, do so until all the ingredients are prepared.

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Step 4

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Heat one tablespoon of cooking oil, then saute the garlic and shallots until brownish yellow.

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Step 5

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Add eggplant, then give a little water to stir, let the water boil and shrink.

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Step 6

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Season with ground pepper, mushroom broth and salt stir everything until the spices are absorbed and mixed evenly.

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Step 7

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Cook until the eggplant is half cooked then add the spinach stirring both and cook until the spinach is wilted.

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Now here I don't really like overcooked spinach so I cook spinach only briefly using low heat. But if you like it more mature, it can be adjusted. For the use of onions, try to use more onions so that this vegetable gives off a delicious onion aroma.

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Result

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I was so happy that this stir-fried vegetable onion mangkung was ready to be served, I served it on my favorite serving plate and it was ready to eat. Everything was just right, from the savory and natural sweetness of the vegetables, it was perfect. And the best part was that the eggplant was very soft and made me fall in love with this dish for the first time.

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I had no idea that without tomatoes and chili peppers, this dish could also be this good. For you vegetable lovers, try making spinach and eggplant like this, I'm sure you'll love it.

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