Flavored eggplant strips: eggplant peeled, cut into strips, over the oil to be used. Shredded meat, minced garlic, soybean paste, together in the frying pan to stir-fry the aroma of a small amount of water, add salt and put the eggplant two minutes after the pot. Catfish stewed eggplant: a catfish (can also be carp or chub, not sea fish), four or five eggplants, (eggplant torn into strips) with a small amount of soy sauce, salt, stewed over low heat for about 20 minutes, add minced garlic and monosodium glutamate to the pot. Stir fry eggplant: peel and shred eggplant, add ginger, garlic, oil, fire quickly. You can also add some shredded meat or minced meat. Salt should be put after the eggplant is fried and soft, otherwise it is easy to put too much. What I said is very simple, but those who can cook can probably understand it. Eggplant is a low-heat food with a lot of oil to make it taste good. If you like it you might want to fry it in lard. It will be very flavorful. Personally, I feel that eggplant and fish stew are better together. The most important thing to do with eggplant is to put garlic on it. As long as you put the garlic on the eggplant will be more delicious.