Shredded Eggplant with Garlic

Name: Shredded Eggplant with Garlic
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 Candel; 5 cloves garlic; 2 pcs Millet pepper; a little shallot; 1 tbsp Soy sauce; 2/1 tablespoon Balsamic vinegar; 2g Sugar; 1g salt

by juju

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Although it is cold and cold winter, and the hot summer is far away from us, but the enthusiasm for cold dishes is still unabated~~because~~···Simple~haha~Family all love to eat eggplant, but eggplant is too oily , We try to eat less food with high oil content~~so eggplant is generally served cold, less oil, healthy and delicious~~"

Ingredients

5 Candel
5 cloves Garlic

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2 pcs Millet Pepper
a little Shallot

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1 tbsp Soy Sauce

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2/1 tablespoon Balsamic Vinegar
2g Sugar

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1g Salt

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Shredded Eggplant with Garlic

1. Materials ready

2. Wash the eggplant and cut into sections, put it in a steamer, steam it, and let it cool (steam on high heat for about 10 minutes)

3. Finely chop the scallion, white onion and green, mince garlic and chili

4. Light soy sauce, balsamic vinegar, sugar, and salt are mixed into a sauce for later use

5. Tear the cold eggplant into silk, the thinner the better

6. Pour the sauce on the eggplant

7. Heat oil in a pot, add chili, garlic, green onion

8. Stir fry for aroma

9. Then pour it on the eggplant

10. Just sprinkle scallions on it~ mix well before eating

Tips:
This kind of eggplant is called autumn candel, which is quite common in Guangdong. After being steamed, it is very soft and glutinous, and it will not produce water, so it is very suitable for cold salad.
Of course, if you can’t buy this kind of eggplant, you can use other kinds of eggplant~