Eggplant bruschetta

Instructions

• 1. In a skillet with about 1/3 inch of vegetable oil, bring to temperature for frying, place eggplants in, fry a few minutes and stir frequently to prevent it from burning until fragrant, soften and golden.
• 2. Take them out of the oil and place them onto a plate covered with paper towels to absorb the excess oil.
• 3. In a another medium non-stick fry pan, heat the olive oil and then add garlic and onion over a medium to high heat. Fry until the garlic and onion are lightly golden brown, stirring occasionally.
• Add eggplant and fry until the eggplant is tender. (about 2 to 3 mins)
• 4. Add all the seasoning ingredients gradually and simmer over low heat with the lid for about 15 mins, stir frequently to prevent burning.
• 5. Spread eggplant mixture on sliced toasts immediately and sprinkle scallion(optional) on top. You can also serve your eggplants with steamed rice.

• Note : Add some chili if you like it. Guaranteed yummy :)