Shredded and Grilled Eggplant

Overview

I saw grilled eggplants on other people's barbecues, so I changed my tools slightly and used the pan as a teppanyaki to grill the eggplants, and then tore them into pieces by hand. Delicious and refreshing eggplant that is just as delicious without the need for oil.

Tags

• hot dishes
• chicken essence
• chili oil
• chives
• fine cotton eggplant
• oyster sauce
• vinegar
• garlic
• salt
• sesame oil

Ingredients

Steps

1. 1 Wash the eggplant and cut it into long sections, brush the pan with oil, spread the eggplant flatly, cover and simmer over low heat

   

2. 2 When one side is slightly browned, flip over and continue to simmer

   

3. 3 When both sides are seared, the chopsticks can easily break open the eggplant, and the inside will be completely toasted.

   

4. 4 Let dry for a while and tear the eggplant into strips with your hands.

   

5. 5 Chop the garlic into minced pieces

   

6. 6 Add salt, chicken essence, oyster sauce, vinegar, sesame oil and chili oil and mix into sauce

   

7. 7 Pour onto the torn eggplant strips, mix evenly, and sprinkle with chives