Grilled eggplant

Peel the round eggplants, cut them into pieces, and wash them with water to prevent them from oxidizing and turning black

Cut tomatoes into cubes and mince garlic

Sprinkle the eggplant with dry flour and toss evenly, trying to coat all sides with flour

Put an appropriate amount of oil in the pot and fry until the eggplants are brown and take them out

Remove the oil from the eggplant and set aside for later use

Prepare a small bowl, add two spoons of light soy sauce, a spoonful of vinegar, a spoonful of sugar, a few drops of dark soy sauce, an appropriate amount of sesame oil, an appropriate amount of starch, and an appropriate amount of water to make a thick sauce for later use

Pour out all the oil for frying the eggplants. Do not leave the base oil. Add garlic directly. Fry tomatoes until red juice is produced. Add gravy to thicken it

Immediately add the fried eggplant and stir-fry briefly. Don't cook for too long or the eggplant will become soft.

Finished product. Eat immediately, the eggplant is charred on the outside and tender on the inside

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