Roasted Eggplant
by Layman
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Wash 2 eggplants.
2. Cut into hob pieces, sprinkle with a little salt and marinate for about half an hour.
3. After marinating, squeeze out the moisture from the eggplant by hand.
4. Prepare the green onion, ginger and garlic, to a bowl of juice, about 3 grams of starch, appropriate amount of water, a little light soy sauce, vinegar, sugar, oil consumption, chicken essence, salt and mix well. (I forgot to take photos of the bowl of juice)
5. Sit in a pot and pour the oil. The oil should be a little bit more than usual. Add the eggplant and stir-fry for a few minutes before the eggplant changes color.
6. Use the remaining oil in the pot to sauté the onion, ginger, and garlic into a bowl of juice.
7. After the soup is thick, pour the eggplant and stir-fry for a few times to get out of the pot.
8. Finished product.
