Sautéed Eggplant

Overview

How to cook Sautéed Eggplant at home

Wash the eggplant and cut into 1.5 cm slices
Put a little more oil in the pan, add the eggplant slices and fry until both sides turn golden brown and soft
After frying, drain the oil and remove
Fry everything until dry and set aside
Prepare Thai pepper and cut into rings, mince onions and garlic and set aside
Adjust the sauce: one spoon of garlic chili sauce, one spoon of tomato sauce, one spoon of sweet noodle sauce, one spoon of oil
Add another spoonful of sugar
Two spoons of very fresh soy sauce
Stir three spoons of water evenly
Leave oil in the pot, add minced onion, ginger, garlic, stir-fry Thai pepper until fragrant, add sauce
Stir-fry over high heat
Pour in the eggplant and stir-fry
Just load it into a plate