[garlic Shredded Eggplant Strips] --- Almost Oil-free Version of Cold Eggplant

Name: [garlic Shredded Eggplant Strips] --- Almost Oil-free Version of Cold Eggplant
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 eggplant; 1/2 Red pepper; 2s parsley; 4 Garlic cloves; 2 tablespoons Weishida tastes extremely fresh; 1/2 tablespoon Oyster sauce; 1 tablespoon Vinegar; A few drops sesame oil

by Poetic heart

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Although eggplant is very cheap, its nutrition cannot be ignored.

I like to eat eggplant, fried, fried, fried, mixed... all of them are so delicious.

It is an easy dish to mix hand-teared eggplant strips. I used to mix it with spicy sauce. This time I mix it with a light garlic fragrance, which is very popular with children.

Under normal circumstances, eggplant is more expensive to cook, but this one has no additional oil, except for the few drops of sesame oil, which is almost oil-free. The taste is very delicious, especially suitable for people who want to lose weight. "

Ingredients

1 Eggplant
1/2 Red Pepper
2s Parsley
4 Garlic Cloves
2 tablespoons Weishida Tastes Extremely Fresh
1/2 tablespoon Oyster Sauce
1 tablespoon Vinegar
A few drops Sesame Oil

[garlic Shredded Eggplant Strips] --- Almost Oil-free Version of Cold Eggplant

1. Raw material diagram.

[garlic Shredded Eggplant Strips] --- Almost Oil-free Version of Cold Eggplant recipe

2. Wash the eggplant, cut in half into 4 large pieces, and steam for about 5 minutes until cooked. (My eggplant is too big, if it's not too big, just cut it in half, no need to cut it again.

3. Cut garlic cloves into puree, cut coriander into sections, and shred red pepper.

4. Put the minced garlic in a bowl, add all the above seasonings and mix well.

5. Let the steamed eggplant cool slightly until it is not hot, tear it into small strips, and put it in a bowl.

6. Put the coriander section, red pepper shreds, top with the sauce and mix well. (You can also heat a little oil in a pot here until it smokes, and pour it on the minced garlic. There are different flavors of splashing and non-splashing)

Tips:
Poetry heart phrase:

1: Don't peel the eggplant when you eat it. The eggplant skin is especially nutritious.

2: In the last step, you can also heat up a small amount of oil and pour it on the garlic. Splash and non-splash tastes have their own advantages, according to your own preferences.

3: If you like spicy food, add some chili powder or chili sauce, tempeh sauce, etc., for more flavor.