Egg cake with eggplant

1. Cut the purple eggplant into small cubes, enlarge the bowl and add salt to mix well.

2. Cut carrots and cowpeas into small cubes.

3. Put eggplants, cowpeas, and carrots together, beat in eggs, add garlic paste, light soy sauce, and oyster sauce, and mix well.

4. Add an appropriate amount of flour.

5. Stir to form a viscous batter.

6. Brush the non stick pan with oil, spread it in the batter and fry over high heat.

7. Flip over and fry again, flipping both sides several times until cooked.

8. Cut into small pieces, and eat the eggplant egg cake.