Grilled Eggplant

Overview

The smell of barbecue, the soft and waxy eggplant meets the golden garlic particles, the texture and taste are great

A big eggplant growing in the yard, wash it
Cut into thick slices and set aside
One part of the garlic was minced and soaked in water, the other part was minced without soaking in water, and three whole cloves were left for later use
Put the eggplant slices and garlic cloves into the steamer, turn on the steam and steam for 7 minutes. Depending on how many eggplants there are, steam the eggplants until they are half-cooked and the garlic will be soft and waxy
While steaming the eggplant, add oil to the pot, add the minced garlic soaked in water, fry over low heat until golden, turn off the heat and remove to control the oil. Minced garlic will not fry easily after being soaked in water
Golden garlic for oil control
When the steamer time is up, take out the steamed garlic and crush it into puree
Put golden garlic, minced garlic and cooked garlic paste into a bowl
Continue to put the steamed fish soy sauce, oyster sauce, sesame oil, salt and sugar into the bowl, then stir well
Cover a pan with tin foil, place the steamed half-cooked eggplant slices on it, and spread the prepared sauce on the eggplant slices
Cover the lid, and when the pot starts sizzling, you can use chopsticks to poke the eggplant slices for better flavor. Change the heat to medium-low and simmer for 5 minutes
Open the lid and the house will be filled with fragrance. It’s hard to take it out of the pot, so just eat it in the pot