Summer Eggplant with Soy Sauce Malt and Ketchup Sauce

1. 1

   Slice the eggplant into 2 cm-thick rounds, and make shallow cuts in a crisscross pattern on the surface.

2. 2

   Cover with plastic wrap and microwave for 3 minutes at 600 W.

3. 3

   Heat some vegetable oil in a frying pan, and add the eggplant slices.

4. 4

   Cook over medium heat (Setting 4 on an IH cooker) for 4 minutes until the eggplant is browned.

5. 5

   Flip the eggplant slices over and pan-fry for 3 more minutes.

6. 6

   Mix the ingredients and brush it on top of the eggplant.

7. 7

   Flip them over once more (so that the side with the sauce is now facing down) and cook briefly, then dish it up.

* Per serving · 4 servings · Values may vary.

No additional tips available.