Hand-shreded eggplant with garlic paste

Overview

Although it is now a cold winter and the hot summer has long left us, our enthusiasm for cold dishes remains undiminished~~Because~~...it's so simple~haha~ My family loves to eat eggplant, but eggplant absorbs too much oil, so we try to eat less food with high oil content~~So eggplants are usually served cold, which is less oily, healthy and delicious~~

Tags

• hot dishes
• home cooking
• common dishes
• old man
• dinner with friends
• autumn recipes
• dinner
• balsamic vinegar
• candel
• garlic
• light soy sauce
• millet pepper
• onions
• white sugar
• salt

Ingredients

Steps

1. 1 Materials are ready

   

2. 2 Wash and cut the eggplants into sections, steam them in a steamer, take them out and let them cool (steam over high heat for about 10 minutes)

   

3. 3 Chop white and green scallions separately, mince garlic and chili pepper

   

4. 4 Mix light soy sauce, balsamic vinegar, sugar and salt into a sauce and set aside

   

5. 5 Tear the cooled eggplant into shreds, the thinner the better

   

6. 6 Pour the sauce over the eggplant

   

7. 7 Heat oil in a pot, add chili pepper, minced garlic, green onions

   

8. 8 Stir-fry until fragrant

   

9. 9 Then pour it on the eggplant

   

10. 10 Just sprinkle some green onions on top and mix well before eating