Long Eggplant

Name: Long Eggplant
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 Long eggplant; 20g Black Bean Sauce; Some garlic; Some parsley; a little Balsamic vinegar

by Mei Yi🌸

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The high content of vitamin P in eggplant can enhance the adhesion between human cells, enhance the elasticity of capillaries, and prevent capillaries from rupturing and bleeding. Moreover, the vitamin C and saponin contained in eggplant fiber have the effect of lowering cholesterol. In addition, eggplant itself has no strange taste and is easy to accept. Therefore, in the season when eggplants are in large quantities, almost every family will eat it. Of course, it is also "every village has its own tricks. Here is a simple and The delicious cold eggplant can be served as a side dish or as a main dish."

Ingredients

Long Eggplant

1. Wash and strip the long eggplants. It is recommended to keep the eggplant skins; put them in a pot and steam for a few minutes and cook, and the time should be 6-8 minutes (different degrees of eggplant age or tenderness).

2. When steaming the eggplant, prepare the other ingredients. I use homemade beef black bean sauce with garlic and coriander.

3. Make a bowl of juice: Add a little black bean sauce beef sauce to the garlic paste bowl, and use a little balsamic vinegar to adjust it. Because the black bean sauce is already very rich and delicious, there is no need to add a lot of seasoning here. If you don't have beef sauce with black soy sauce (you can contact me! Ha), you can add other flavors according to your taste.

4. When the eggplant is steamed, pour out the steamed water, let the eggplant cool slightly, put coriander on it, and pour the juice into the bowl. All right! Just mix it when you eat it. Delicious, nutritious and time-saving, try it.

Tips:
Eggplants are recommended to keep their skins. The black skins are nutritious and the skinless eggplants are not easy to be steamed, which will affect the look and taste. The eggplants do not need to be steamed for too long. I have seen farmers eat them raw; if you don’t like the taste of raw garlic, you can reduce the taste. Put some, and you can chop the garlic to reduce the garlic flavor, but it is not recommended not to add garlic, because raw garlic is very nutritious (allicin), and secondly, garlic and eggplant are perfect.