Chinese eggplant with soy sauce

By tradition, at the end of August, we cook eggplant with soy sauce in Chinese together with a friend who told me this recipe. First, carefully wash the parsley, dill and eggplant. Then we clean the eggplants and cut them into strips. We take a small saucepan and stir in it soy sauce with pepper and garlic, passed through a garlic bowl with salt. In the prepared sauce, soak the eggplant straws and leave it in the refrigerator for an hour, and in the meantime, we are fortified with ham and cheese sandwiches. While we talk and drink to the meeting, we can return to the kitchen again. It's just a figure of speech, we're already in the kitchen. We just have to heat vegetable oil in a cast-iron frying pan and fry the marinated eggplants a little in Chinese. Well, the food is ready! We put it on plates, crush it with finely chopped herbs and start eating. After all, we have something else from meat dishes next, and this is just a light warm-up in the style of traditional Chinese cuisine before a real dinner.