Roasted Eggplant. Eggplant cut into rolled pieces, salted with salt for a while, then clenched, remove the water, so that in the process of deep-frying, the eggplant less oil. Then put oil in the pot and fry the eggplant in several times. Another pan, put a little oil, then put chopped green onions and ginger, then put the fried eggplant, soy sauce, a little salt, and finally put crushed garlic, out of the pan.

2.

Eggplant in sauce. Cut the whole eggplant, put the oil in the pan, when the oil is hot, add the eggplant, fry one side soft, fry the other side, both sides are soft, then take out. Another pan, put a little oil, put chopped green onions and ginger, burst incense, then put bean paste or sweet noodle sauce, if the sauce is dry, put a little water, stir fry, then put eggplant, stir fry. Then add the eggplant and stir-fry a bit. Out of the pot.