Shredded Eggplant with Cold Dressing
by Misty soul
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Wash the eggplants and steam them in a steamer.
2. Dry the steamed eggplant until it is warm and not hot.
3. Prepare the seasonings when drying the eggplants: Add 1 tablespoon of tahini in a small bowl.
4. Add 1 tablespoon of seafood soy sauce, 1 tablespoon of vinegar, and half a spoon of sugar.
5. Add some chicken powder, oyster sauce, and 1 tablespoon of chili oil.
6. Stir well and set aside. I tasted it after it was mixed, and felt that the saltiness was enough, so no more salt was added. For heavy mouthfuls, you can add some salt.
7. Dry until warm eggplants are torn into thin strips by hand and placed in a bowl.
8. Add some chopped green onions, chopped garlic, and chopped parsley.
9. Pour in the adjusted sauce.
10. Just mix well.
