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Exclusive Cold Dressed Purple Eggplant
Steamed eggplant turns meltingly soft under a blanket of chopped chili, fermented black beans and sesame oil, a fiery, spoonable dish best eaten at room temperature.
Instructions
- 1
Remove both ends of the eggplant and wash it clean.
- 2
Cut it open from the middle and slice it into long pieces.
- 3
Place on a plate and steam in a steamer for 20 minutes.
- 4
Cut the chili in half and cut into long sections.
- 5
Chop it further, and add salt for seasoning.
- 6
Add the fermented black beans and sesame oil and mix well.
- 7
After the eggplant is steamed, take it out.
- 8
Pour the prepared seasoning over it.
- 9
Mix well when eating.
- 10
The eggplant melts in your mouth, fragrant and spicy delicious.
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Ingredients
Main Ingredients
- Eggplant2 piece
- fermented black beans2 spoon
Auxiliary Ingredients
- Red chili pepper1 piece
- Green chili pepper1 piece
Seasonings
- Saltto taste
- Sesame oil1 spoon