Onion sauce eggplant steak bowl | Easy recipe at home related to culinary researcher / Recipe transcription by Yukari's Kitchen

Coarsely chop the onion.
Slice the garlic and remove the center sprout.
Cut off the stem of the eggplant and cut it in half lengthwise.
Make shallow cuts in a grid pattern on both sides of the eggplant skin.
Soak the cut eggplant in water (not listed) for 2-3 minutes.
Drain the water and wipe off the water from the eggplant with kitchen paper.
Sprinkle flour on both sides of the eggplant.

Pour olive oil into frying pan.
Add garlic and heat over medium heat.
Turn off the flame when you can smell it.
Arrange the eggplant skin side down.
Bake on medium heat for 1 to 2 minutes.
Remove when the garlic is browned.
Turn the eggplant over, add water (for the eggplant) and cover with a lid.
Steam over low heat for 1 minute.
Cook over medium-low heat until browned.
Remove to bat.

Add unsalted butter and onions to a frying pan.
Stir-fry for about 1 minute over medium-low heat to cook the onions.
Add (A) and mix.
When it boils, turn off the heat and add the eggplant from step 2.
Boil over medium heat until it thickens.

Place the rice in a bowl and pour the eggplant and sauce from Step 3 on top.
Finished with roasted garlic, small green onions, and thread chili peppers.