Garlic Purple Eggplant

Overview

The fresh eggplants looked so good. I bought two. I originally wanted to fry them and then bake them. I thought there was too much oil and my child would catch a cold, so I would rather not eat the fried ones. Just stir-fry it, less oil will not taste good. I remembered the method shared by netizens some time ago. Dry-fry the eggplant first, and then add in the flavor. It seems to be much better. Give it a try and see.

Tags

• hot dishes
• light soy sauce
• mint leaves
• oyster sauce
• purple eggplant
• starch
• sugar
• vinegar
• garlic
• salt

Ingredients

Steps

1. 1 Material diagram.

   

2. 2 Wash the eggplant, quarter it and then cut it into slightly larger pieces, similar to hob pieces.

   

3. 3 Slice garlic.

   

4. 4 Take a small bowl, pour a spoonful of oyster sauce, a spoonful of light soy sauce and a spoonful of vinegar, add salt and a little sugar and mix it into a mixing bowl.

   

5. 5 Add water and starch to make a bowl of gravy.

   

6. 6 Pour a little oil into the wok, (I used to fry the onions in oil before, so I left the base oil and ignored the chopped green onions.)

   

7. 7 Pour the eggplant cubes into the pot, stir-fry slowly over low heat, and stir while frying.

   

8. 8 Remove from the pot when the eggplant cubes are eight ripe

   

9. 9 Pour oil into the pot and sauté the chopped garlic.

   

10. 10 Add the previously fried eggplant pieces.

    

11. 11 Stir fry and pour into the bowl.

    

12. 12 Stir evenly and take it out of the pan. Add chopped mint leaves to a plate.