Garlic Eggplant Salad
Steam the eggplant until cooked and chill it. Drizzle with a garlic sauce fragrantized in hot oil, then toss to combine.
Ingredients
cooking oil (for heating)
to taste
salt
a pinch
white sugar
a pinch
white vinegar
to taste
light soy sauce
to taste
long eggplant (washed, stem removed, and cut lengthwise into 4-6 pieces)
garlic (crushed into minced garlic)
small red chiles (finely chopped)
Instructions
1
Step 1
Wash the eggplant, remove the stem, and cut it evenly lengthwise into 4-6 pieces. Crush the garlic into minced garlic and finely chop the small red chiles.
2
Step 2
Arrange the eggplant on a plate and place it in a steamer filled with boiling water. Steam over high heat for 7 minutes, then remove and chill.
3
Step 3
Heat the oil in a wok. Add the minced garlic and chopped chiles, cooking until fragrant. Pour in the white vinegar and light soy sauce, then add a pinch of salt and white sugar to make the dressing. Spoon the dressing over the eggplant and toss until evenly coated before serving.
