1. Spread eggplant on paper toweling and sprinkle with salt. Let drain for 30 minutes. Rinse and pat dry. 2. In a non-stick skillet, fry eggplant in oil until brown and set aside. 3. In a small saucepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes. 4. Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally. 5. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
