Eggplant Salad
繁體中文

Ingredients

Chinese eggplant 2 each Chili oil dressing 1 portion

Note： Please refer to Asian Dressing for more dressing options.

Instructions

1.	Prepare the Chili Oil Dressing.
2.	Wash the eggplants. Cut each eggplant lengthwise in half, then cut each half into 4cm/1.5" segments.
3.	Boil half pot of water. Add the eggplants and use a heavy plate to push the eggplants down into the water. Cover the pot and cook over high heat for 3.5 minutes.
4.	Meanwhile prepare a big bowl of cold water. If your tap water is not safe to drink, use boiled cold water. Transfer the cooked eggplants into the cold water. Soak until the eggplants cool down.
5.	Drain the eggplants in a colander.
6.	Mix the eggplants and Chili Oil Dressing in a container. Cover and store in a fridge for at least 3 hours.

涼拌茄子
ENGLISH

材料

中國茄子 2 根 紅油拌醬 1 份

註： 請參考亞洲涼拌醬汁看其它的醬汁選擇。

做法

1.	準備紅油拌醬。
2.	茄子洗乾淨後直切成兩半，再切成4cm/1.5"小段。
3.	燒開半鍋水。加入茄子後用一個盤子將茄子壓在水裡。蓋上蓋子用大火煮3.5分鐘。
4.	準備一大盆冷水。如果你的自來水不能生飲，請使用煮過的冷水。撈出茄子放進冷水裡泡涼。
5.	將茄子濾乾。
6.	把茄子和紅油拌醬放進容器裡拌勻，蓋上蓋子放進冰箱冷藏至少3個小時。

最後更新 (Last Update): 04/15/2021
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