Garlic eggplant
Eggplant is a rare purple vegetable and its nutritional value is unique. It contains a variety of vitamins and mineral elements such as calcium, phosphorus and iron. There are many ways to eat eggplant, and among all the ways to eat it, mixed with tomato paste is the healthiest.
Recipe Recommendations
- garlic 2 Bye-bye
- salt 1/3 spoon
- mature vinegar 2 tablespoons
- soy sauce 1 scoop
Steps for Garlic eggplant
1
Wash the long eggplant, cut it into sections, peel it, tear it into strips by hand, put it in light salt water and pass it over-to prevent the eggplant from oxidizing and discoloring, and steam it in the pan.
2
Prepare the sauce. Chop the garlic, place it in a small bowl, add 1/3 teaspoon salt, 2 teaspoons old vinegar, 1 teaspoon soy sauce, and 1 teaspoon sesame oil, mix well, set aside.
3
Steam the eggplant for 15- 20 minutes, use chopsticks to tie the eggplant easily enough to tie it thoroughly, and then it is cooked. Take out, use chopsticks to pick up the thick eggplant strips, and let it cool slightly.
4
Pour the sauce from 2 into the cooled eggplant in 3 and mix well.