Bean roasted eggplant is delicious, the practice is as follows:

Materials: Purple eggplant 1-2, garlic 3-4 cloves, red pepper moderate, small onion moderate, 1 spoon of bean paste, soy sauce a spoon, sugar half a spoon, salt moderate, cooking oil moderate.

Steps:

1, first of all, wash the eggplant, cut in half into long strips.

2, eggplant into a bowl, add appropriate amount of salt, scratch evenly, marinate for 5-10 minutes.

3, garlic, red pepper and small onion chopped.

4, the pan into the appropriate amount of cooking oil, pour garlic, red pepper and white onion stir fry burst of incense.

5: Squeeze the water out of the marinated eggplant, then add it to the pan and stir-fry until the surface is browned.

6, add a spoonful of bean paste, a spoonful of soy sauce, half a spoonful of sugar to taste, stir fry evenly.

7, pour half a bowl of water, cover the pot with a lid, cook over high heat, cook until only a little juice left can be removed from the pot, and finally you can add a bit of chicken essence to increase freshness.

8, soft and salty bean paste eggplant is completed.