1. Cut the purple eggplant in the middle and slice it into thin slices, soak it in water to prevent it from turning black.
2. Cut the meatloaf into small pieces, pat the garlic to loosen, wash the green onion and cut into sections.
3. Heat oil in a pan and sauté the garlic.
4. Add sliced tomato melon and stir fry.
5. Stir-fry until the tomato melon is slightly soft, add the meatloaf and stir-fry.
6. Stir-fry for a while, add appropriate amount of soy sauce and water, cover and simmer for 5 minutes.
7. Finally, add the shallots.
