Eggplant Salad

Name: Eggplant Salad
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 pcs eggplant; 2 tablespoons Vinegar; 2 tablespoons sesame oil; 1 tablespoon Very Fresh Soy Sauce; Some Sweet chili sauce; 1 tablespoon Sugar; Some MSG; 1 shallot; 2 cloves garlic

by Mama Jiejie

4.9 (1)

Favorite

2

Difficulty

Easy

Time

10m

Serving

3

Eggplant salad uses less oil, which is nutritious and healthy

Ingredients

3 pcs Eggplant
2 tablespoons Vinegar
2 tablespoons Sesame Oil

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1 tablespoon Very Fresh Soy Sauce
Some Sweet Chili Sauce
1 tablespoon Sugar

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Some Msg

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1 Shallot

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2 cloves Garlic

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Eggplant Salad

1. Wash the eggplant

2. Cut into two sections and steam for 10 minutes

3. Chopsticks can be easily pierced, so take it out and let it cool

4. Chop the garlic and place it in a bowl, add extremely fresh flavor, mature vinegar, sweet chili sauce, sugar, monosodium glutamate, sesame oil and stir until saccharified

5. Eggplant torn strips and put on the plate

6. Pour in step 4, sprinkle with chopped green onion, and pour in hot oil (the oil here is not in the auxiliary materials, or you don’t need to pour the hot oil)