One round eggplant

Garlic moderate

Green chili moderate

Ketchup moderate

Cooking oil moderate

Corn starch moderate

Sugar 2 tablespoons

Salt 2 tbsp

Chicken essence 1 tsp

Soy sauce 2 tsp

Spiced oil moderate

Soy sauce 2 tbsp

Butter and pepper, moderate

Cooking oil moderate

Lao Soya Sauce 2 tsp

Scented oil moderate amount

- Steps -

1. Prepare the ingredients.

2. Peel and cut the eggplant into pieces, cut the green chili into pieces, chop the garlic and set aside.

3.Put a pinch of salt into the eggplant cubes and mix well, then marinate for ten minutes.

4. Pour off the excess water from the eggplant, then sprinkle with the appropriate amount of cornstarch and mix well.

5. Take a small clean bowl, then put in the cornstarch, sugar, chicken essence, soy sauce, salt, and then pour half a bowl of water, mix into a bowl of sauce.

6. Put the right amount of oil in the pot, when the oil temperature is five or six percent hot, put the eggplant to start frying.

7. Fry until the surface of the eggplant is golden brown, then pull out and set aside.

8. Heat a small amount of oil in a clean pan. When the oil is hot, add the tomato paste and garlic and sauté for flavor.

9. Add the eggplant to the pan and sauté well.

10. Add green chili peppers to the pan and sauté well.

11. Pour the bowl of juice into the pot, and then stir fry evenly over high heat, and then pour a little sesame oil before leaving the pot.

- Tips -

1, do this dish, long eggplant and round eggplant can be. 2. It is highly recommended to use a pan to fry eggplant, as you can fry more at a time and save oil.