Eggplant Salad

Name: Eggplant Salad
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 pieces Purple Eggplant; 1 piece chili; 30g parsley; 5 cloves garlic; Some salt; Some MSG; Some Caster sugar; Some Red oil; Some sesame oil

by Hua Qing Rouyi

4.8 (1)

Favorite

1

Difficulty

Easy

Time

15m

Serving

2

Many girls don't like to eat eggplant, not because the eggplant itself is not delicious, but because it feels greasy, but this cold eggplant is different. Not only is it easy to use, but also less oily, which is very suitable for summer.

Ingredients

4 pieces Purple Eggplant
1 piece Chili
30g Parsley
5 cloves Garlic

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Some Salt

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Some Msg

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Some Caster Sugar
Some Red Oil
Some Sesame Oil

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Eggplant Salad

1. Clean the eggplant;

2. Remove the wrapper and put it in a steamer;

3. After the water boils, steam for about 8 minutes until the eggplants are ripe;

4. In the process of steaming eggplant, chop pepper, coriander and garlic;

5. Tear the steamed eggplant into strips and put it in the refrigerator for about 30 minutes;

6. After taking it out, sprinkle hot peppers;

7. Sprinkle with chopped garlic;

8. Sprinkle with coriander;

9. Finally, sprinkle salt, monosodium glutamate, granulated sugar, red oil and sesame oil on top;

10. Mix well and eat, very refreshing.

Tips:
1. The eggplant steaming time can be adjusted according to your preference;
2. The steamed eggplant must be refrigerated before mixing, so that it will be refreshing after eating.