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Summer Eggplant with Soy Sauce Malt and Ketchup Sauce

Summer Eggplant with Soy Sauce Malt and Ketchup Sauce

An instant recipe made by microwaving eggplant rounds. The soy sauce malt and ketchup sauce is so tasty!

Ingredients: 2 servings

Eggplant
1 (roughly 250 g)
Vegetable oil
1 teaspoon
● Soy sauce malt
1 1/2 teaspoons
● Tomato ketchup
1 teaspoon

Steps

1. Slice the eggplant into 2 cm-thick rounds, and make shallow cuts in a crisscross pattern on the surface. Cover with plastic wrap and microwave for 3 minutes at 600 W.
2. Heat some vegetable oil in a frying pan, and add the eggplant slices. Cook over medium heat (Setting 4 on an IH cooker) for 4 minutes until the eggplant is browned.
3. Flip the eggplant slices over and pan-fry for 3 more minutes. Mix the ● ingredients and brush it on top of the eggplant. Flip them over once more (so that the side with the sauce is now facing down) and cook briefly, then dish it up.

Story Behind this Recipe

I bought a round-type eggplant from a local farm.