Soy Spicy Eggplant

  
  Savory spicy flavor makes this one delicious side dish eaten with warm nai. Eggplant with chilies, soy Japan formed a delicious harmony of taste on the tongue. Moreover, eaten while still warm!

ingredients:
500 g of eggplant purple / Japanese eggplant, sliced ​​crosswise 1/2 cm
2 tablespoons vegetable oil
1 clove garlic, finely chopped
2 red onions, finely chopped
1 teaspoon Ground red pepper
50 g of ground beef
150 g edamame / soy Japan, boiled, take it
1 tablespoon oyster sauce
1/2 teaspoon pepper
1 teaspoon salt

How to make:
Soak the slices of eggplant in salt water so as not to brown color.
Saute onion and white onion until wilted.
Enter the minced chili pepper, stirring until fragrant.
Enter the mince, stirring until stiff.
Add eggplant, stir until wilted.
Enter adamame and spices, stirring until blended.
Cook until wilted and cooked eggplant.
Remove and serve warm.
For 6 people