Eggplant Salad

by Luohua Sugar Fort DIY Baking

4.7 (1)

Favorite

6

Difficulty

Easy

Time

10m

Serving

2

Eggplants are very cheap this season, so I have eaten a lot of eggplants recently. I have eaten a lot of fried eggplants. Today I will change to a cold eggplant."

Ingredients

Eggplant Salad

1. Two purple eggplants, peeled.

2. Cut the eggplant into oblique pieces, a bit thick.

3. Put the pan on one side first, then turn the other side down to continue.

4. Cover the pot and cook quickly.

5. Then put the branded eggplants together and use the heat to make the eggplants softer.

6. Prepare garlic cloves.

7. Pounded garlic (add appropriate amount of salt when pounding garlic cloves, so that the garlic juice has more flavor).

8. Adjusted garlic juice.

9. Chopped eggplant.

10. Pour the tuned garlic juice on the eggplant.

11. Finished product.

Tips:
Eggplant peels can be peeled or not. Be sure to use cold boiled water when mixing garlic juice.

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