Hand-shredded eggplant with garlic
Overview
It seems that this side dish is more common in restaurants in Northeast China. Our family likes to eat eggplant, but it takes a lot of oil to stir-fry, so I thought of this dish. When I went to the morning market in the morning, I found these small eggplants that I bought from BMW and cooked them at home. In summer, you can make two more portions and put them in the refrigerator. It is convenient, simple and delicious to have some when you eat
Tags
Ingredients
Steps
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The little eggplants I bought at the morning market are so cute haha
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Wash the eggplant and remove the stems
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Place in steamer
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6-8 minutes after opening the pot, turn off the heat and simmer for a while (the time can be controlled by yourself, be careful not to steam the eggplant too much
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After the eggplant has cooled, tear it open with your hands
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While steaming eggplant, prepare garlic paste
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Pour the mashed garlic into a garlic mortar and put some salt in it
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Spread the garlic paste into the eggplant flesh and refrigerate it overnight (because there is salt in the garlic paste, I did not add any more salt. If you like a strong taste, you can add more salt)
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Before taking out the refrigerated eggplants to eat, you can mix a bowl of light soy sauce, sesame oil and Maggi Fresh. Mix them well and pour them into the eggplants. Sprinkle them with minced coriander. If you like grainy garlic, you can sprinkle some more minced garlic
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Delicious
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😄
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Would you like a plate haha
