Vegetarian eggplant
Overview
Eggplant is still a seasonal dish in this season. This year's autumn tiger really lives up to its name. It's hot all the time. In this weather, you can't rush to put on autumn fat. It's better to clean up and eat more seasonal vegetables. I used eggplant and garlic, but changed the cutting method. My daughter said it was very delicious. Mima thought, maybe it’s because the cutting method is relatively fresh. Change the method from time to time, the children will like it better. This dish is not stir-fried, it is pan-fried over low heat. The garlic oil and eggplant are blended together, and it tastes really good.
Tags
Ingredients
Steps
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Material diagram.
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Cut the long purple eggplant into large sections and separate it from the middle. Cut the skin side without cutting.
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Change the direction of the eggplant and cut it again without cutting. The cut eggplant will have beautiful patterns.
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Mince the garlic.
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Pour oil into the wok and sauté the chopped garlic until fragrant.
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Put the sliced eggplant skin up into the pot and fry slowly over low heat.
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Mix light soy sauce, vinegar, salt and sugar into flavored sauce, add corn starch to make gravy.
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When the eggplant becomes soft, slowly turn the eggplant over. Depending on how much oil is in the pot, you can pour more oil into it.
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After both sides of the eggplant are soft and cooked, pour the bowl of gravy into the pot and collect the juice.
