Pan fried eggplants with garlic

This dish is probably my own "invention" since I haven't seen it anywhere else. One day, I noticed some eggplant left in the fridge, and it seemed like nothing could accompany it. So, I decided to create a new dish.

First, cut the eggplant in half crosswise, then divide each half into two halves lengthwise. If the eggplant is long, you can cut it into three sections before halving them.

Next, use a knife to score the inside flesh of the eggplant into small squares. This means that, first you make some shallow cuts vertically, then do the same for horizontally.

Heat a pan with oil and add plenty of chopped garlic. Place the eggplant in the pan with the flesh side down, ensuring you hear a sizzling sound. After 2-3 minutes, turn the eggplant over and cook for another 2-3 minutes, then flip it back to the flesh side down for an additional 2-3 minutes. Add chopped fresh red chili.

Add some soy sauce, oyster sauce, and sugar to the pan. You can also add a bit of water to help the eggplant cook faster.

Once the water has evaporated and the sauce has thickened, turn off the heat and dish out the eggplant with the flesh side up. Garnish with some sliced green onions.

The eggplant should be tender, well absorbing the salty and sweet flavors of the sauce. Enjoy!