Eggplant Salad

Name: Eggplant Salad
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/3 carrot; 2 cloves garlic; 2 pcs parsley; Some Dried chili shreds; 1 tsp salt; 1 tablespoon Vinegar; 1 tablespoon Sugar; 1 tablespoon Soy sauce; 1 tsp sesame oil

by Fengfeng Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

I learned this dish from my mother-in-law. I like to eat eggplant very much, but I rarely make it because every time I finish it, I feel that it looks bad and has no appetite. Since I learned this method, it will appear on our table from time to time The whole family likes to eat! The method is also simple, share this dish with everyone now!

Ingredients

1/3 Carrot
2 cloves Garlic
2 pcs Parsley
Some Dried Chili Shreds
1 tsp Salt
1 tablespoon Vinegar
1 tablespoon Sugar
1 tablespoon Soy Sauce
1 tsp Sesame Oil

Eggplant Salad

1. Wash the eggplants and control dry water

2. Wash coriander, garlic and carrots and set aside

3. Eggplant cut into small long strips

4. Shred carrots, parsley into sections, mince garlic

5. Put oil in the pan, the amount of oil is larger, after the oil is boiled, fry the eggplant until golden brown and remove it! (Two eggplants can be fried in two pots so that you don’t need too much oil)

6. This is the fried look, keep it cool for later

7. Lightly fry the chili shreds with the oil of the eggplant that has just been fried, and it will change color slightly.

8. Mix the juice with salt, sugar, vinegar, light soy sauce and sesame oil

9. Finally, pour shredded chili, coriander, minced garlic, shredded carrots and the prepared bowl of juice together and mix well!

Tips:
The eggplant is cut and fried now, otherwise it will turn black after a long time. Be sure not to fry it. You can put more minced garlic. I personally think that eggplant and garlic together are a perfect combination!