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Previous projects:
1. Exploring Taipei's eats during my last Taipei trip
2. The "One new dish a day!" project and my review.

Saturday, September 11, 2010

Eggplant salad 涼拌茄子

Eggplant salad 涼拌茄子
  1. Eggplants, 2 pounds
  2. Sugar, 2 Tablespoons
  3. Vinegar, 1 Table spoon
  4. Salt, 1 teaspoon
  5. Soy sauce, 2 teaspoons
  1. Remove the stems from eggplants;
  2. Cut the eggplants in half or to fit the pot; (see the picture below)
  3. Put the eggplants and 1 cup of water in the pot and heat at the highest setting until the water boils;
  4. Cover, reduce heat to medium high and continue to steam until the eggplant becomes tender about 10-15 minutes;
  5. Be careful not to let all the water evaporate; add more water, if necessary.
  6. Put the steamed eggplant in a big bowl;
  7. Adjust the taste with sugar, salt , soy sauce, vinegar;

Eggplants in pots, ready to steam

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