Roasted eggplant better than meat and vegetables. With the arrival of spring, the temperature is rising, and seasonal vegetables are on the market one after another. Eggplant is one of the representative dishes in spring. It is also a rare purple vegetable with unique nutritional value. At the same time, eggplant is a cold food. The weather is dry in spring, so eating more eggplant can also eliminate heat and detoxification.


200g eggplant
100g minced meat
1 tablespoon salt
1 tablespoon soy sauce
1 tablespoon oyster sauce
Half a spoonful of sugar
Appropriate amount of chopped green onion, ginger and garlic


Step 1
Cut eggplant into pieces, marinate with salt for 10 minutes, squeeze out excess water and set aside.

Step 2
Heat the oil to 7 minutes and put in the eggplant.

Step 3
Keep frying over medium high fire.

Step 4
Deep fry the eggplant until its surface is yellowish. Turn off the fire and take it out. Drizzle the oil and set aside.

Step 5
Leave a little base oil and heat it. Add chopped green onion, ginger and garlic to saute until fragrant.

Step 6
Add minced meat and stir fry until raw.

Step 7
Then pour in the eggplant and stir fry evenly.

Step 8
Add all seasonings at one time and cook over low heat until the soup is dry.

Step 9
Put it out and put it on a plate.