Pan Roasted Garlic Eggplant
1.
Tasty and juicy.
2.
The ingredients are ready.
3.
Cut the eggplant in half. The local eggplant I used is small and easy to taste. If you buy a foreign eggplant, the length of the eggplant is smaller than the pan. Boil the water in the steamer, put the eggplant in the steamer and steam for five minutes.
4.
Finely chop garlic (the more chopped the better), and the millet pepper chopped into pieces and set aside.
5.
Put the oil in a hot pan, add garlic, millet pepper and stir fry.
6.
Add steamed fish soy sauce, oyster sauce, light soy sauce and stir fry, turn off the heat and then add sesame oil and mix well.
7.
Cut a piece of tin foil the same size as the pan, put it in the pan, and put the steamed eggplant on it. Poke the eggplant 🍆 with a fork in the small hole.
8.
Heat in a pan over medium heat, drizzle the garlic sauce with a spoon, and use a fork to continuously stab the eggplant into the eggplant to allow the eggplant to penetrate into it to fully absorb the garlic sauce.
9.
Cook the eggplant until it squeaks, and when you see small bubbles appearing in the middle, sprinkle with cumin powder, chopped green onion, and sesame oil to turn off the heat.
10.
It's very yummy.
Tips:
1. When frying the garlic sauce, if it feels too dry, add a little boiled water.
2. Because the seasoning has salt content, there is no need to put salt, if the taste is heavy, you can adjust it according to your own taste.
