2, the fresh eggplant clean, round eggplant is more suitable for steaming eggplant puree, because round eggplant meat is more tight. And long eggplant out of the water more, suitable for frying.

3, because the eggplant skin will affect the color of the dish after steaming, you can peel off the outer skin.

4, the peeled eggplant cut into slices, so that the heat is more uniform, there will be no uncooked sandwich.

5, steam with a pressure cooker for about 10 minutes, turn off the fire, and wait for the pressure cooker to slowly smother.

6, and so the pressure cooker is no longer deflated, the pressure drain, shoot garlic, add salt, to sesame sauce.

7, modulation and stirring, the steamed eggplant into a puree, soft and tasty.