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Easy Eggplant

I never thought of introducing this dish because it‘s so simple that I didn’t even consider it as a recipe. Yesterday, my daughter‘s boyfriend told me this was one of his favorite Chinese dishes; hence its debut in Forevernow.


  • 2 eggplants

  • 1 tablespoon oyster sauce

  • 1 spring onion, diced


  1. Cut eggplant into thick pieces

  2. Heat pan with oil and slide eggplant pieces into the pan

  3. Cook for about 2 minutes until lightly golden by covering pan

  4. Flip and cook the other side about another minute

  5. Add one tablespoon oyster sauce and add spring onion. Mix well.


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