Eggplant with Garlic

Name: Eggplant with Garlic
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g eggplant; 50g garlic; 50g Tahini; 100g Rice vinegar; 3g salt; 30g Oyster sauce; Some parsley; Some Cold water

by Pomegranate tree 2008

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

It’s hot in summer, what can you eat to keep you from getting angry? In addition, people’s appetite will decrease. What can they eat to make people love to eat? Do you like the sour taste? Let’s try this garlic eggplant. The eggplant is steamed and won’t get hot.

Steaming retains the original nutrition and taste of the food to the maximum, and it is oil-free, which is more healthy!

Ingredients

500g Eggplant
50g Garlic
50g Tahini
100g Rice Vinegar
3g Salt
30g Oyster Sauce
Some Parsley
Some Cold Water

Eggplant with Garlic

1. Clean the eggplant, remove the stalk, and steam it on the pot

2. About 5 minutes after boiling, take out the pan and let cool,

3. Clean the coriander and garlic, mince the coriander, pat the garlic flat and cut into small pieces, so that the garlic is more flavorful.

4. Add appropriate amount of cold boiling water to the sesame paste and stir until it is evenly mixed, so that the sesame paste is delicious and not very greasy.

5. Add garlic, rice vinegar and salt, add an appropriate amount of cold water, mix well, then add oyster sauce, mix well,

6. After the eggplant is cool, cut it from the middle, and then tear it into small strips by hand. It must be torn by hand. The taste is completely different from cutting with a knife.

7. Sprinkle coriander on the eggplant,

8. Pour the tahini sauce on the eggplant,

9. Finally, pour the garlic juice on top. If you have time to refrigerate the garlic juice, and then pour it on top, the taste will be even better.

Tips:
All the ingredients can be adjusted according to the taste you like, and you will know after you taste it.
Eggplant will taste better than cutting with a knife.