1. Mix eggplant with minced garlic Ingredients: 200 grams of eggplant (purple skin, long) Seasoning: 30 grams of garlic (white skin), 10 grams of green onions, 5 grams of salt, 50 grams of sesame oil, 10 grams of soy sauce Method: 1. Peel the garlic and mash it into minced garlic; 2. Wash the eggplant, cut it in half, steam it in a basket for 25 minutes, and take it out; 3. Place the eggplant on a plate, add minced garlic and sesame oil , salt, soy sauce, mix well and serve. 2. Eel and eggplant Ingredients: 500 grams of eggplant (purple skin, long) Seasoning: 5 grams of soy sauce, 5 grams of sugar, 2 grams of salt, 2 grams of allspice, 30 grams of vegetable oil Features of eel and eggplant: The juice is fresh and fragrant. Shaped like an eel. Method: 1. Wash the eggplant, cut it diagonally on both sides, divide each strip into two sections, and soak in salt water. 2. Heat oil in a pot, add eggplant, fry until cooked, take out and drain the oil. Leave oil in the bottom of the pot, add eggplant, a little water and seasonings to add flavor. When the juice is thick, remove from the pot and serve on a plate. Production tips: Due to the deep-frying process, you need to prepare about 500 grams of vegetable oil. 3. Steamed eggplant Ingredients: 500 grams of eggplant (purple skin, long) Seasoning: 10 grams of vegetable oil, 3 grams of salt Method: 1. Wash the eggplant, put it in a dish, and steam it in water; 2. Take it out after it is cooked and add salt Moderate amount. Grilled Eggplant with Pork Slices Ingredients: 400 grams of eggplant, 75 grams of pork. Ingredients: 25 grams of green pepper, 10 grams of starch, 75 grams of soup, 1000 grams of salad oil. Seasonings: 5 grams of iodized salt, 10 grams of soy sauce, 10 grams of sugar, 4 grams of cooking wine, 4 grams of MSG, 4 grams of vinegar, 3 grams each of onion, ginger, and garlic, and 5 grams of sesame oil. Preparation: (1) Remove the stems, wash and peel the eggplant, and cut into pieces with a hob. Cut the meat into thin slices, wash and cut the green pepper into cubes. Dice the green onion, mince the ginger, and slice the garlic. (2) Put oil in a spoon and heat it to 60-70% heat. Add the eggplant cubes and fry until golden brown, then add the green pepper cubes into the spoon, fry for a while and drain the oil. (3) Put the base oil in a spoon, heat it up, add the meat slices and stir-fry, then add diced onion, minced ginger, garlic slices, eggplant cubes, green pepper cubes, vinegar and cooking wine, then add soup, soy sauce, salt, MSG and sugar. Bring to a boil, use medium to low heat to reduce the juice. When the juice is dry, thicken with wet starch, drizzle with sesame oil and serve on a plate. Key: The oil temperature should be high when frying eggplants to prevent them from being immersed in oil.