Grilled Eggplant with Tomatoes
1.
The main ingredients are ready.
2.
Cut it for later use. I cut into small pieces and slices.
3.
Put the oiled eggplant pieces in the pan. I use a non-stick pan.
4.
Stir fry a few times and drizzle with some water. The purpose of this is to make the eggplant ripen quickly with less oil.
5.
Cover and stew so that it will cook quickly.
6.
The eggplant must be stir-fried until it is soft.
7.
Stir the eggplant and take it out. There is still oil in the pot, so there is no need to put oil in the chopped green onion.
8.
Add tomatoes and stir fry.
9.
Pour the eggplant into the pot.
10.
Add light soy sauce, oyster sauce, salt and sugar.
11.
Add a little chicken powder and water to a high heat.
12.
When the soup is almost harvested, put a proper amount of sesame oil.
13.
Finally, add minced garlic and stir fry to turn off the heat.
14.
Plate.
15.
How.
16.
Finished picture.
17.
Finished picture.
18.
Finished picture.
19.
Mixed rice noodles or other staples are great.
