Chopped pepper and eggplant puree

Chopped pepper and eggplant puree

Overview

I like to eat steamed eggplant, it's refreshing. I used to make it with garlic paste, but I don't eat it that way recently. The reason is that Nami can eat hot peppers, but not garlic. It just so happened that the chopped peppers I bought this time were not particularly spicy, so I used chopped peppers. In addition to chopped pepper, vine pepper oil is also added, which tastes good.

Tags

Ingredients

Steps

  1. Material diagram.

    Chopped pepper and eggplant puree step 1

  2. Wash the eggplants, cut them into quarters, and steam them in a cage. Steam over high heat for twenty minutes.

    Chopped pepper and eggplant puree step 2

  3. Add 10 ml of light soy sauce to the chopped peppers.

    Chopped pepper and eggplant puree step 3

  4. Add 5 ml of vine pepper oil. Add appropriate amount of sesame oil. A little sugar.

    Chopped pepper and eggplant puree step 4

  5. Take out the steamed eggplant and let cool.

    Chopped pepper and eggplant puree step 5

  6. Tear off the eggplant skin and mash it with a spoon.

    Chopped pepper and eggplant puree step 6

  7. Serve on a platter.

    Chopped pepper and eggplant puree step 7

  8. Pour on the sauce you prepared earlier. Serve immediately.

    Chopped pepper and eggplant puree step 8