Garlic Mashed Eggplant
A simple chilled side dish made with purple-skinned eggplant blanched with the skin intact, then tossed with minced garlic, sweet bean sauce, and other seasonings.
Ingredients
Purple-skinned eggplant (washed, cut into chunks with skin on, blanched in boiling water, drained)
300 g
Garlic (washed, mashed into paste)
4 cloves
Sesame oil
2 tsp
Sweet bean sauce
1 tsp
Refined salt
1 tsp
MSG
2 tsp
Instructions
1
Step 1
Wash the purple-skinned eggplant, cut into chunks with the skin on, blanch in boiling water, then remove and drain.
2
Step 2
Wash the garlic, mash into a paste, add to the eggplant, then add the refined salt, sweet bean sauce, MSG, and sesame oil, mix well and serve.
