Mashed Eggplant

Name: Mashed Eggplant
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g eggplant; 50g Tahini; 4g salt; 15g garlic; Some Cool white open

by Love braised pork

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Today I made a pureed eggplant for my husband because his teeth were swollen. I thought about making him some soft, boiled mung bean porridge, and another pureed eggplant. He especially likes to eat mashed eggplants. After the steamed eggplants are allowed to cool down, they are mashed into puree with a spoon. They are topped with sesame paste and sprinkled with minced garlic. It is very delicious. If you are too lazy to cook in summer, you can eat it as a staple food. As a diet food. I didn’t take photos of the mashed mash, lest some people say it’s uncomfortable. Besides, I didn’t add any modification. Our authentic mashed eggplant here is made with minced garlic sesame sauce and salt, so I didn’t add any scallions or other colors. Although it looks ugly, but from the snack to the big, I still love it.

Ingredients

500g Eggplant
50g Tahini
4g Salt
15g Garlic
Some Cool White Open

Mashed Eggplant

1. Cut off the roots of round eggplants and wash them

2. Cut into large thick slices

3. Put it on the steamer and boil for 15 minutes

4. Chop the new garlic directly, then peel and chop

5. Put salt in the sesame sauce, use a cold boiled boiled to evaporate slowly

6. Make it into a paste, not too thin, because the eggplant contains a lot of water

7. Put the steamed eggplants to cool on the plate

8. Pour the sesame paste that has been purged and sprinkle with minced garlic, and mash it with a spoon when you eat

Tips:
Don't add enough water to adjust the sesame sauce at once. Add it in portions slowly. In addition, if you eat at home, mash it first, drain the excess water, and add the sesame sauce to make it more flavorful.