Eggplant Puree
Steam or fry eggplant until soft, then mix thoroughly with garlic paste and seasonings. It has a soft, tender texture and a rich, fragrant aroma, making it ideal for elderly diners.
Ingredients
eggplant (stemmed, washed, steamed until soft or fried until soft)
500 g
garlic cloves (mashed into paste)
15 g
sesame oil
20 g
fine salt (1.5g used for garlic paste)
6 g
MSG
1.5 g
Instructions
1
Make Garlic Paste
Place the garlic cloves in a mortar, mash into a paste, add 1.5g of fine salt, and mix well.
2
Steaming (Method 1)
Remove the stem from the eggplant and wash it. Steam in a steamer basket for about 20 minutes until a chopstick can easily pierce through it. Transfer to a large bowl, add the fine salt, garlic paste, MSG, and sesame oil, mix well, and serve.
3
Frying (Method 2)
Alternatively, fry the eggplant in hot oil until soft and mushy, remove from the oil, add the seasonings, mix well, and serve.
