How to make eggplant at home

We can see eggplants being sold in the market all year round. Due to its rich nutrition, many people use eggplant as their main food. There are also many ways to cook eggplant. Many people like to cook it with sauce. In the common method of making eggplant with sauce, not many seasonings are used. You can cut the eggplant into strips, slices or cubes, and choose sweet or spicy according to your favorite taste.

Ingredients for Sauce-Crusted Eggplant

Eggplant flour

Starch salt

Soy Sauce Chicken

How to cook eggplant with sauce

1. Cut the eggplant into the shape you like, as long as it is small and easy to cook

2. Prepare a bowl of sauce: mix soy sauce, water, salt and chicken essence in the proportion you like. You can also add a little sugar to enhance the flavor. The ratio you like is, if you like the eggplant to be darker in color and have more soy sauce flavor, then add more soy sauce; but I still like it to be lighter in color, so I use less soy sauce, as long as it has flavor. The saltiness of the taste is up to you. Combine the amount of salt and soy sauce and make it the same or slightly lighter than when you normally stir-fry eggplant. But the bowl I prepared above is a bit too much, half or less will be enough. It’s the first time, so I have to move forward by constantly exploring.

3. Pour the sauce into the eggplant and mix well. The sauce should be enough to cover the eggplants with a little left over. You can marinate it for a while to let the eggplant absorb some flavor and moisture

4. Mix flour and starch in a ratio of 4:1 into the eggplant, so that each piece of eggplant is covered with some flour, as shown in the picture, or a little more than in the picture, because flour is also delicious. You don’t have to add starch, but adding it will make the rice crust a little crispier.

5. Pour the usual amount of oil for cooking into the pan, heat it up, then pour the eggplant into the pan and spread it out flat, like a pancake. Slowly fry over medium heat

6. When the surface is fried into golden brown and a little mushy, it is ok as it will be more fragrant, then turn the eggplant over and fry. At this time, you can break the eggplant into pieces and turn it over. This is not a pancake. When one side is as ripe as the other side, stir-fry a few more times to make the eggplants into separate pieces, then you can serve.