Eggplant can be eaten with fish, and the common ones are stewed eggplant with fish.

Ingredients: 1 carp and 2g eggplant.

Seasonings: oil, salt, corn starch, onion, dried pepper, tomato sauce, soy sauce, 3g vinegar, cooking wine, ginger, garlic and coriander.

Steps:

1. Prepare the ingredients.

2. After slicing the eggplant, steam it on a medium fire for about five minutes.

3. Spread a layer of starch on both sides of carp and fry for five minutes on one side with medium and small fire until both sides are set.

4. put the fish out for later use, leave the bottom oil, add onion, ginger, garlic and dried Chili, and stir-fry until fragrant.

5. Immediately pour the eggplant into the mixture and stir fry.

6. add tomato sauce.

7. Pour in a proper amount of boiling water.

8. add soy sauce.

9. add vinegar.

1. Add salt.

11. Add cooking wine.

12. Finally, add the fish, stew until the soup is slightly collected, and then finish this fish-stewed eggplant.