Dressed Eggplant
For this mixed eggplant recipe, I personally prefer the sour and spicy version (right), while the left has a green pepper flavor. If you can't tolerate spicy food, simply omit the cooked chili oil.
Ingredients
eggplant
As needed
green pepper
As needed
garlic
As needed
Instructions
1
Step 1
Remove the stem of the eggplant, cut into strips, and steam over cold water until cooked. (First cut the eggplant in half through the middle to make 2-3 cylinders, then make a cross-cut on the cylinders and slice into strips)
2
Step 2
Once steamed through, remove and set aside.
3
Step 3
Finely mince the green peppers and garlic. For the green pepper flavor, both the green peppers and garlic are needed; for the sour-and-spicy flavor, only garlic is needed. Pour a small amount of hot oil directly over them (step back carefully—any lingering water droplets can cause the oil to splatter).
4
Step 4
- Green pepper flavor: add soy sauce and chicken bouillon, and that's it. 2. Sour-and-spicy flavor: add soy sauce, chicken bouillon, chili oil with sediment, aged vinegar, and a small amount of sesame oil.
5
Step 5
Drizzle the sauce over the eggplant, mix well, and serve.
