Grilled eggplant with garlic and oyster sauce

Overview

I usually like to eat eggplant, but delicious eggplants are either too oily or fried with a lot of oil, so they are very greasy when eaten. The method I will introduce to you today is to pickle the eggplants with salt first, then squeeze out the water after the water in the eggplants slowly seeps out. This can not only prevent the eggplants from absorbing too much oil when frying them, but also reduce the time of stir-frying the eggplants. It saves time, reduces oil, is healthy and delicious, all in one.

Tags

• hot dishes
• home cooking
• pregnant women
• old man
• summer recipes
• lunch
• dinner
• students
• long eggplant
• oyster sauce
• garlic
• salt
• vegetable oil

Ingredients

Steps

1. 1 Cut the eggplant into long strips of even size, peel and smash the garlic.

   

2. 2 Sprinkle salt evenly into eggplant.

   

3. 3 Put the salted slices into a plastic bag and marinate for about 15 minutes to squeeze out the moisture from the eggplant.

   

4. 4 Pour out the water seeping out of the fresh-keeping bag, control the water, and set aside.

   

5. 5 Pour out the water seeping out of the fresh-keeping bag, control the water, and set aside.

   

6. 6 Add an appropriate amount of vegetable oil to the pot, when it is 70% hot, add the cut into strips and stir-fry.

   

7. 7 Pour in 2/3 of the minced garlic and stir-fry.

   

8. 8 Add appropriate amount of oyster sauce and stir-fry.

   

9. 9 When the eggplant is completely fried and fragrant, take it out of the pan and add the remaining 1/3 of the minced garlic.

   

10. 10 Dish out and set aside.