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.
Ingredients
2 eggplants
1 tablespoon oyster sauce
1 spring onion, diced
Method
Cut eggplant into thick pieces
Heat pan with oil and slide eggplant pieces into the pan
Cook for about 2 minutes until lightly golden by covering pan
Flip and cook the other side about another minute
Add one tablespoon oyster sauce and add spring onion. Mix well.