How to prepare Fried Eggplant with Scallion Oil
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Prepare the ingredients
Prepare 1 bowl of clean water, add 1 teaspoon of salt, and stir well until the salt is completely dissolved.
Wash the eggplants, cut off the stems, and use a knife to slice the eggplants diagonally into pieces about 1/2 finger thick, then soak the eggplants in the prepared salt water for about 5 – 10 minutes, then remove and let them drain.
Peel the shallots and garlic and chop them finely. Cut off the roots and wilted leaves of the scallions, wash them clean, drain, and chop them into a bowl.
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Make fried shallots
Place a pot on the stove, add 100ml of cooking oil, heat the oil until hot, then turn off the stove and pour the hot oil into a bowl with chopped green onions, using a spoon to mix well; that’s it for the fried shallots.
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Fried Eggplant with Scallion Oil
Place another pan on the stove, add 25ml of cooking oil to the pan, and wait for the oil to heat up, then add to the pan: 1/3 of the fried onion and garlic, 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1.5 tablespoons of sugar, 1 teaspoon of seasoning powder, 1 teaspoon of monosodium glutamate, 1 teaspoon of ground pepper.
Use a spoon to stir well, then add 50ml of filtered water to the pan, continue to simmer until the sauce thickens, then add the previously fried eggplant, reduce the heat to low and simmer for about 5 – 7 minutes for the eggplant to absorb the sauce. After that, adjust the seasoning to taste and turn off the heat.
