RECIPES FOR CHINESE EGGPLANT RECIPES

Steps:

• Remove the head and tail of the eggplant and cut into long strips.
• Arrange the sliced eggplants evenly on the plate.
• Place the plate in a pot with boiling water and cover, steam for 4 minutes on high heat and then steam for 6 minutes on low heat.
• Cut dried chili into sections, mince garlic, green onion, and green onion leaves.
• Put the dried chilies in the pot and drizzle with hot peanut oil.
• Add minced garlic, white onion, light soy sauce, balsamic vinegar, sesame oil, salt, and chicken essence to make a cold sauce.
• For the finished picture, top with cold sauce and sprinkle with chopped green onion.

Steps:

• Preheat the oven to 425 degrees.
• Place the eggplant on a baking sheet, and prick them in several places with a fork to allow steam to escape. Pour 1 tablespoon of the vegetable oil into your hands, and rub the eggplant. Roast them until soft, for 30 to 40 minutes, turning once halfway through the cooking. Remove from the oven, and set aside until the eggplant are cool enough to handle.
• When cool, cut off the stems, and peel the eggplant. Place the pulp in a food processor, and process until smooth. Set aside.
• Heat the remaining vegetable oil, along with the sesame oil, in a skillet over medium-high heat. Add the garlic, ginger, scallions and red-pepper flakes; cook quickly, stirring constantly, for 1 minute.
• In a small bowl, whisk together the soy sauce, brown sugar and vinegar. Add to the skillet, and bring to a boil. Stir in the eggplant, and simmer for 3 minutes. Remove from the heat, and stir in the lemon juice and cilantro. Serve warm, at room temperature or chilled.