"cold Salad" Eggplant in Red Oil
by Mother Jindou loves to cook
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Cut the eggplant into thick slices and steam in a pot on high heat for 10 minutes. The chopsticks can easily penetrate the eggplant.
2. The garlic is mashed into a puree.
3. Remove the eggplant and let cool.
4. The eggplant is torn into strips by hand.
5. Add seasonings and more sesame oil.
6. Mix well.
