Braised eggplant

Method

1. 01

   Step 1

   Cut the eggplant according to your personal preference; I sliced ​​it here so it would cook softer and absorb flavor more easily.

   

2. 02

   Step 2

   Choose the number of garlic cloves according to your personal preference; I prefer a stronger garlic flavor. Crush and mince the garlic. Wash and slice the chili peppers.

   

3. 03

   Step 3

   Prepare the dipping sauce by adding 1/3 bowl of water.

   

4. 04

   Step 4

   Heat oil in a cold pan over low heat. I used Yu Huang brand peanut oil; all the peanut oil in my house is this brand. It's fragrant and healthy. Once the oil has cooled slightly, add minced garlic and chopped chili peppers and stir-fry until fragrant.

   

5. 05

   Step 5

   Add the eggplant and stir-fry briefly. Turn the heat to medium and add a bowl of water (this is based on personal preference).

   

6. 06

   Step 6

   Once the eggplant has released its juices and softened, add the dipping sauce, cover, and simmer. Stir occasionally, uncovering 2 3 during simmering until the sauce thickens. The eggplant can then be easily cut with a spatula.

   

7. 07

   Step 7

   Serve and sprinkle with toasted sesame seeds.