Roasted eggplant with sea rice

By FordO'Reilly

Roasted eggplant with sea rice
Today, this dish is cooked with seaweed. The eggplant was supposed to be fried, but I changed it to soak it in salt water. While there is less oil and light, because of the seaweed, it also has a strong seafood flavor. It is really good. What is worth mentioning is that this sea rice is dried shrimp made by my mother-in-law last year. It is definitely without any preservatives.

Recipe Recommendations

  • eggplant appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount
  • oyster sauce appropriate amount
  • soy sauce appropriate amount
  • salt appropriate amount
  • pepper appropriate amount
  • salad oil appropriate amount

Steps for Roasted eggplant with sea rice

  • Make step 0
    1
    Peel the dried shrimp and put it into the microwave for two minutes.
  • Make step 1
    2
    Remove and dice.
  • Make step 2
    3
    Cut the eggplant into strips and soak in light salt water.
  • Make step 3
    4
    Soak slightly and filter.
  • Make step 4
    5
    Cut the green onions and ginger into pieces, and slice the garlic into slices.
  • Make step 5
    6
    Put a little oil in a frying pan and saute chives, ginger and garlic.
  • Make step 6
    7
    Stir fry the rice in the sea slightly.
  • Make step 7
    8
    Pour in the shredded eggplant, add oyster sauce, soy sauce and pepper and stir well.
  • Make step 8
    9
    Add water level with the eggplant.
  • Make step 9
    10
    Cook the eggplant over high heat until soft and tender, sprinkle with chives.
  • Make step 10
    11
    Pour a small spoonful of shrimp oil on it and remove from the pan.

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