No need to add anything else. Soak the eggplant in water for 5 minutes and then take it out. Sprinkle it with flour so that there is a thin layer of flour on the surface of the eggplant so that the flour is coated.

Roasted eggplant is a home-cooked recipe in Zhejiang cuisine. The main raw material is eggplant, the taste is sauce-flavored, the technique is braised, and the cooking difficulty is intermediate. Eggplant is rich in vitamin P. This substance can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent capillary rupture and bleeding, and maintain normal cardiovascular functions. In addition, eggplant also has the effect of preventing and treating scurvy and promoting wound healing.