Tossed Eggplant

Name: Tossed Eggplant
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Red pepper; 1 piece Hot pepper; 1 Chives; 20 capsules pepper; 1 tbsp Tahini; Some Soy sauce; 1/2 teaspoon Caster sugar; 1 tbsp Balsamic vinegar; 1/2 tbsp Chili oil; 1 teaspoon Fish sauce; 1/2 teaspoon salt; 1 tbsp Vegetable oil

by Rose Home

4.9 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Occasionally look through the "Daily Gourmet" downloaded by the computer, hehe, I learned another trick called mixing eggplant. The method is quite unique. The iron steel master chopsticks put the eggplant on the flame of the gas stove and roast the eggplant. It's a pity that the home is an electric stove, and the eggplant here is big and round, like a cute little fat man. It is a good way to cut the eggplant into four parts and put it on the baking tray.

Tossed Eggplant

1. Cut the eggplant into two pieces by the waist, and then cut the two pieces into four pieces respectively. Place them in a baking tray and bake them in the oven at 400°F for about 25 minutes. The purpose is to roast the eggplants.

2. When roasting the eggplant, cut the peppers and green onions into shreds

3. When the time is up, take the eggplant out and see if it's cooked, it's soft and water leaks out, generally it's cooked

4. Use tongs to put the eggplant in a large bowl

5. After the eggplant is put to dry, tear the eggplant into thin strips by hand

6. Bring to the pan, put a little vegetable oil and pepper, sauté the pepper on a slow fire until the pepper is fragrant, increase the heat for a while, turn off the heat, remove the pepper, and pour the hot oil into the bowl of eggplant

7. Pour in the shredded chili and green onion, add the seasoning

8. Stir all the ingredients in the bowl evenly and put it on the plate to produce

Tips:
1. It is ideal if you can find long and tender eggplants;
2. Adding sesame sauce to the seasoning is particularly fragrant, and adding a little vinegar is more refreshing.