Cold Eggplant with Garlic Sauce

Overview

Eggplant always tastes a little greasy if it's too oily. Eggplant with garlic sauce is still my favorite. It's delicious and light, suitable for summer

Tags

• vegetarian dishes
• chicken essence
• coriander
• dried chili pepper
• edible oil
• eggplant
• garlic
• light soy sauce
• oyster sauce
• sesame
• vinegar
• zanthoxylum bungeanum
• salt
• sesame oil

Ingredients

Steps

1. 1 Wash the eggplant and coriander.

   

2. 2 Cut the eggplant skin and eggplant capsule separately. The eggplant skin must not be undercooked.

   

3. 3 Place the sliced eggplants on the steamer with the skin side down. After the water boils, steam for another ten minutes and then turn off the heat. Turn off the heat and simmer for five minutes before opening the lid. Take the eggplant out and put it on a plate to cool (put it in the refrigerator for five minutes for a better taste).

   

4. 4 This step is the most important, making the sauce. Put the dried chili peppers and sesame seeds into a bowl, heat the pan with oil, when the oil is hot, add the peppercorns, fry them, take them out, then pour the oil into the bowl, and mix the chili paste from edge to edge. Then smash the ginger and garlic, cut into pieces, and add a small amount of salt, vinegar, light soy sauce, chicken essence, oyster sauce, and sesame oil.

   

5. 5 Add the chili oil to the garlic sauce and mix well according to your own taste.

   

6. 6 Add a little coriander, spread the garlic sauce evenly on the eggplant, and enjoy.