Roasted Eggplant

Name: Roasted Eggplant
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Long eggplant; a little oil; a little salt; a little shallot; a little Chicken Bouillon Powder; a little Oyster sauce; a little Vinegar; a little Sugar; a little Soy sauce; a little starch; Some ginger; Some garlic

by Layman

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Roasted Eggplant

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.