Ingredients

1 long eggplant 1 clove garlic

1 tablespoon sesame paste coriander

Sugar and salt

Sesame oil and mature vinegar

Extremely fresh flavor

Steps to make steamed eggplant mixed with sesame sauce

1.?Here I want to talk about eggplant first. Eggplants also have different qualities, some are very tender and some are very old. Generally speaking, round eggplants are older, while long eggplants are more tender. But there are pros and cons to growing eggplants. Please look at the one on the left in the picture. The purple color is very deep and even. It is called Beauty Eggplant in our supermarket. This kind is usually relatively tender. It will become tender after being steamed in an ordinary pot over high heat for 15 minutes. The one on the right is lighter in color and feels a bit flowery. The seed coat is very hard and thick, so if you want to steam it, you need to use a pressure cooker. Today we will use dark tender eggplants.

2. Cut the eggplant into long strips and pinch them with a little salt.

3. Cover with plastic wrap and steam over high heat for 15 minutes.

4. While the eggplant is steaming, let’s adjust the sauce. One tablespoon of sesame paste (mix the sauce in the bottle thoroughly beforehand otherwise the top will be very thin and the bottom will be very thick). Add half a spoon of aged vinegar, a little for fresh taste, salt and sugar. If the sesame paste is too thick, add some hot water to make a uniform paste. Like~adding some sesame oil will make it more fragrant.

5. Eggplant is steamed well. Depending on personal preference, you can tear it into small pieces or mash it directly. Today I will divide it into small pieces.

6. Pour the prepared sauce in and squeeze a clove of garlic~

7. Add some coriander, mix well and serve