Eggplant with Sesame Sauce and Vinaigrette
1.
Cut the eggplant into two pieces by the waist, then cut the two pieces into four pieces, put them in a baking tray, and bake them in the oven at 400°F for about 25 minutes. The purpose is to roast the eggplants.
2.
When roasting the eggplant, I can spare my hands to chop the peppers and spring onions into shreds;
3.
When the time is up, take the eggplant out and see if it's cooked, it's soft and water oozes from it, and it's generally cooked;
4.
Put the eggplant in a large bowl with a tong;
5.
After the eggplant is put to dry, tear the eggplant into thin strips by hand;
6.
Bring to the pan, add a little oil and pepper, sauté the pepper on a slow heat until the pepper is fragrant, increase the heat for a while, turn off the heat, remove the pepper, and pour the oil in the bowl of eggplant;
7.
Pour in the shredded chili and green onion, and add the seasoning;
8.
Stir all the ingredients in the bowl evenly and place them on the plate to produce.
Tips:
1. It is ideal if you can find long and tender eggplants;
2. Adding sesame sauce to the seasoning is particularly fragrant, and adding a little vinegar is more refreshing.