Ingredients: one round eggplant weighing more than half a catty.

Accessories: salt 1 0g, sugar 5g, shredded onion12g, pepper powder 5g, vegetable oil 30ml, warm water10ml.

Step: Peel the eggplant and cut it into large pieces; Heating vegetable oil, adding eggplant slices, frying with slow fire until golden brown, and taking out; Leave some base oil and add shredded onion to saute; Add sugar and stir-fry with low fire, pour in eggplant slices and stir well; Add salt and stir well; Add pepper powder and stir well; Add 10 ml warm water and stew until the soup is collected.

Key points: after frying the eggplant slices, remove the eggplant and leave only a little base oil to process the seasoning; After all the seasonings are added, add some warm water and stew for a while.

Oily eggplant is not to fry eggplant into paste, but to make eggplant soft and rotten after cooking. Eggplant is rich in trace elements such as iron, selenium and cellulose. Burning a soft and rotten oily eggplant in winter can be eaten with rice, which is very good for the elderly with poor teeth; Moreover, compared with braised eggplant, it has more oil and higher calories, which increases physical strength in winter and is also very suitable for office workers.