1. Main ingredients
2. Slice the eggplant lengthwise, don’t cut it off
3. Pleurotus eryngii and tomato slices
4. Sliced bacon
5. Add all the slices between each slice of eggplant
6. Brush a layer of olive oil and sprinkle some salt
7. Preheat the oven and bake at 200 degrees for 30 minutes (the above oven temperature and time are for reference only, please set according to your own oven)
8. During the roasting of the eggplant, let’s make fish sauce, scallion, ginger, garlic, and Pixian hot sauce
9. Bottom oil ginger hot pot
10. Stir-fry with Pixian Hot Sauce
11. Add light soy sauce, chicken essence, sugar, vinegar, and a small amount of water to taste (salt is not recommended to add light soy sauce and Pixian hot sauce are very salty, chicken essence is also salty, salt should not be added)
12. After the fish sauce is almost sautéed, add minced garlic and stir fry, quickly turn off the heat
13. At this time the eggplant has been roasted, pour out the juice from the plate
14. Drizzle with fish sauce
15. Sprinkle some chopped green onions, minced garlic, and cooked sesame seeds when serving
16. It's ready to be eaten, the roasted eggplant uses very little oil
17. The fish-flavored sauce paired with delicious eggplant, plump eryngii mushrooms, and roasted tomatoes are also very good.
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