Cold Dressed Fried Purple Eggplant

Remove the stem from the eggplant, wash it, and set it aside.

Cut into round slices about eight millimeters thick.

Put it into the frying pan.

Cook the purple eggplant over low heat. I am using a relatively thick cast-iron pan without any oil; a non-stick pan is best. While cooking, continuously press the surface of the eggplant slices with a spatula until they reach your preferred level of doneness. If you like them soft, cook them a little longer; if you prefer the slightly undercooked taste of eggplant, cook them a little less.

Flip it over and cook until both sides are golden brown.

Put the roasted eggplants into a bowl and let them cool.

Pound the garlic into a paste and set aside.

Cut into strips.

Put it into the basin.

Pour on the mashed garlic, and drip a few drops of sesame oil.

Just mix evenly.

Ready to serve.

Tasty, goes well with rice.