Main ingredients: eggplant, garlic, olive oil, dried chili peppers.

Steamed eggplant:

Choose tender eggplant two or three washed. Personally, I prefer the long stripes of purple-skinned eggplant, because I ate most of this kind when I was a child.

Along the axis of the direction of the horizontal and vertical cut into several pieces, in order to beautifully suggest that the root at the tip of the knife not cut off, arranged in a large bowl. Add a few olive oil, if you can eat spicy, add a little dry chili, placed in a pressure cooker in a high-fire steam for ten minutes.

pot, look, the color completely changed, remember to steam through.

Garlic seeds patted and peeled, washed, put into the garlic paste into the crushed into puree, squeezed into the eggplant. Remember to wait until the pot before adding the garlic paste, this dish itself does not have a lot of flavor, the flavor depends on the garlic paste, the garlic paste will not have much flavor when it is steamed.

According to personal taste, add the appropriate amount of salt, use chopsticks to stir the eggplant can be.

Tips:

1, steamed eggplant mainly rely on minced garlic to enhance the flavor, so the garlic must wait until after the pot, remember not to put too much, it is recommended to use a single clove of garlic, one is enough, minced garlic research as fine as possible the better;

2, the eggplant must be as tender as possible;

3, the soy sauce must wait until the eggplant is steamed and cooked and then add, otherwise it is easy to damage the taste.