Eggplant Salad
by Eggplant and Crayfish
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Soak the sliced eggplant in white vinegar water for 5 minutes, remove it into a plate, brush the oil and steam it on high heat for 5 minutes; then immerse it in cold water for use.
2. Chop garlic slices, chop minced green onions, chop millet pepper, coriander; then drain the eggplant, tear it into strips by hand, put it in a glass bowl (large), and sprinkle the ingredients. To
3. Heat the oil in a pan, turn off the heat when the oil is a little bubbling, and pour the oil on the eggplant. To
4. Sprinkle with a little salt and white vinegar, stir evenly, and serve.
