Chopped Pepper and Parsley Mixed with Eggplant

Name: Chopped Pepper and Parsley Mixed with Eggplant
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Long eggplant; 1 tablespoon Chopped pepper; 2 pieces parsley; 2 cloves garlic; 1 tablespoon Soy sauce; 2 tablespoons Vinegar; Some oil; Some salt

by Scarlett WH

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Today I will recommend a refreshing cold side dish—chopped pepper and coriander mixed with eggplant. This dish does not need to be fired, does not require a drop of oil, and does not add salt, but the taste is not discounted at all. First choose long eggplants suitable for cold dressing, cut into long thin strips and then cook them in the microwave, so that there is no need to open fire and no oily smoke; to make cooked eggplant, stir in coriander, minced garlic, steamed fish soy sauce and chopped pepper Other seasonings, because steamed fish soy sauce and chopped peppers have a relatively large salty taste, so even salt is saved. This is a home-made cold dish that often appears on our summer table. The taste is fragrant and soft, and it is very delicious. "

Ingredients

2 pieces Long Eggplant
1 tablespoon Chopped Pepper
2 pieces Parsley
2 cloves Garlic
1 tablespoon Soy Sauce
2 tablespoons Vinegar
Some Oil
Some Salt

Chopped Pepper and Parsley Mixed with Eggplant

1. Prepare raw materials;

Chopped Pepper and Parsley Mixed with Eggplant recipe

2. Cut the eggplant into long strips and put it in a fresh-keeping box, cover it and place it in the microwave for four minutes;

3. Take it out and pour it into a bowl,

4. Add MSG and balsamic vinegar;

5. Add minced garlic and coriander;

6. Finally, add a tablespoon of chopped peppers, mix evenly, and then put them on the plate.

7. Serve it.

Tips:
1 The chopped pepper and extremely fresh have a certain salty taste, so there is no need to add salt; 2. The eggplant can be cooked in the microwave or steamed.