Peel the eggplant, cut into strips, slice the onion and ginger, mince more garlic, add a small amount of water to the bean paste and mix well

Heat the pan with cold oil, sauté the onion and ginger until fragrant, add the eggplant, Stir well, add bean paste, so that the eggplant is evenly coated with bean paste. When the color of the sauce becomes bright, add boiling water to half of the eggplant, bring to a boil. If it is light, add some salt to reduce the juice, turn off the heat and sprinkle with garlic. At the end, pour some sesame oil and stir well