Steamed Eggplant with Garlic

Name: Steamed Eggplant with Garlic
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs Eggplant (round); 4s parsley; 1 tbsp Tahini; Some salt; 2 tablespoons Soy sauce; 1 tablespoon Balsamic vinegar; 2g Chicken noodles; 3 cloves garlic

by Mom Nini

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

The most suitable cold dish for summer.

Ingredients

2 pcs Eggplant (round)
4s Parsley
1 tbsp Tahini
Some Salt
2 tablespoons Soy Sauce
1 tablespoon Balsamic Vinegar
2g Chicken Noodles
3 cloves Garlic

Steamed Eggplant with Garlic

1. Round eggplant peeled and cut into thick slices

2. Put enough water in the steamer to bring to a boil, add steamed castor, put in the eggplant (put some scattered), steam for about 15 minutes, take it out and let it cool

3. Wash coriander and cut into large pieces

4. The garlic cloves are flattened and a little salt is mashed into garlic paste

5. Salt, chicken powder, sesame paste in garlic, slowly add light soy sauce and balsamic vinegar

6. Make a thick paste

7. Tear the cooled eggplant into strips and squeeze some water

8. Add the prepared sauce and coriander and mix well

Tips:
1. Don't mix the sauce too thinly, just mix it with eggplant if it's thicker.
2. The steamed eggplant is best to be iced. Squeeze some water with your hands. It will taste better when you mix it later.