This cold dish use oriental eggplant. Usually when cook this dish, deep fried eggplant is a common way to keep the purple of eggplant. Some people blanch eggplant with plenty of water. But I found the easy way to cook eggplant, also can keep the beautiful color of eggplant.
- 3 Oriental eggplant
- 1 tbsp Minced garlic
- 2 tbsp Chopped coriander
- 1-2 Chili pepper
- 2 tbsp spSoy sauce paste
- 1 tsp Sugar
- 2 tsp Sesame oil
Cut eggplant into 10cm segments, mince garlic, chop coriander and chili pepper. (if you don’t like too spicy, can remove the seeds of chili pepper)
Sauce: 2 tbsp soy sauce paste, 1 tsp sugar, 2 tsp sesame oil, 1 tbsp minced garlic, 1/2 tbsp chopped chili pepper, 2 tbsp chopped coriander.
Pour eggplant into unheated pan, add 1 tbsp oil and 100 ml water. Roll them, make sure every eggplant segments coated with oil and water.
Cover the lid, and cover the hole of the lid with towel.
Turn on the heat, cook for about 4 minutes over high heat.(don’t open the lid to avoid discoloration of the eggplant.
After 4 minutes, remove the eggplant into cold or iced water immediately. Then transfer to a serving plate, chill for 30 minutes.
Before serving, add garlic sauce on top.
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