How to make roasted eggplant

With the continuous improvement of life, our requirements for food are also getting higher and higher. We must not only eat nutritiously, but also eat safely and securely. My cooking is the safest and most reliable. Let me introduce to you a method of roasting fragrant eggplant. Come and learn it quickly!

1.1 It’s up to you how to cut it. I’m out of garlic and I live on the ninth floor and I’m too lazy to buy more. I also have so much ginger.

2.2 Eggplants this big are just right for a plate!

3. The eggplant is traditionally cut into dice, add a spoonful of oil, and stir-fry over medium heat for three minutes. If the pieces are larger, cook it longer. Finally, add some salt and serve. There is no need to leave any oil in the pot, because you didn't put much.

4. Because you didn’t leave any oil just now, and now there is another spoonful of oil, and the ginger and garlic are sautéed, but the lack of garlic is discovered! Roasted eggplant^_^Put the roasted eggplant, green pepper and tomatoes in the pot, stir twice, and add the bean paste.

5. Add the eggplants that have just rested, add some water and simmer for a while, then quickly take a bowl, a spoonful of sugar, a spoonful of vinegar, cornstarch, an appropriate amount of dark soy sauce (soya sauce is also fine), two drops of sesame oil, add water and mix well. Pour into the pot, stir-fry, add appropriate amount of salt, and serve when the sauce is reduced. (Same amount of sugar and vinegar, less or more cornstarch)

6. It’s time to eat! ^O^/ (The whole process including cooking rice takes 40 minutes)

After reading the detailed method of making roasted eggplant, do you have a clear idea of ​​it? Then, please use your amateur practice to start actual combat. I believe that with your intelligence and talent, it won’t take you long to prepare this delicious dish.