Refreshing Chinese Style Eggplant Salad Recipe by cookpad.japan
Cooking Instructions 1 Take the blossom ends off the eggplants and cut in half lengthwise. 2 Sprinkle the cut side with a little salt, and coat the skin side with oil. (Use an oil spreader or a brush for this task.) 3 Line up the eggplant halves cut side down on a heatproof dish, cover with plastic wrap and microwave for 6-8 minutes. 4 While you're microwaving the eggplant, mix the ● ingredients together well. 5 Microwave until the eggplant skins are soft and ripply. They may still look hard, but they'll be soft on the inside. 6 Let the eggplants cool down a bit, then shred with your hands. 7 If the shredded up pieces are too long, cut with a knife. 8 Put the eggplant in a serving container, pour the sauce from Step 4 over it and you're done! Sprinkle with some chopped green onion to taste. 1 Take the blossom ends off the eggplants and cut in half lengthwise. 1 Take the blossom ends off the eggplants and cut in half lengthwise. 2 Sprinkle the cut side with a little salt, and coat the skin side with oil. (Use an oil spreader or a brush for this task.) 2 Sprinkle the cut side with a little salt, and coat the skin side with oil. (Use an oil spreader or a brush for this task.) 3 Line up the eggplant halves cut side down on a heatproof dish, cover with plastic wrap and microwave for 6-8 minutes. 3 Line up the eggplant halves cut side down on a heatproof dish, cover with plastic wrap and microwave for 6-8 minutes. 4 While you're microwaving the eggplant, mix the ● ingredients together well. 4 While you're microwaving the eggplant, mix the ● ingredients together well. 5 Microwave until the eggplant skins are soft and ripply. They may still look hard, but they'll be soft on the inside. 5 Microwave until the eggplant skins are soft and ripply. They may still look hard, but they'll be soft on the inside. 6 Let the eggplants cool down a bit, then shred with your hands. 6 Let the eggplants cool down a bit, then shred with your hands. 7 If the shredded up pieces are too long, cut with a knife. 7 If the shredded up pieces are too long, cut with a knife. 8 Put the eggplant in a serving container, pour the sauce from Step 4 over it and you're done! Sprinkle with some chopped green onion to taste. 8 Put the eggplant in a serving container, pour the sauce from Step 4 over it and you're done! Sprinkle with some chopped green onion to taste. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Banana Crispy Snack In 2 Minutes Strip steak French country chicken with mushroom sauce Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) Kt's Perfect Hard-Boiled Eggs Banana Crispy Snack In 2 Minutes Strip steak French country chicken with mushroom sauce Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) Kt's Perfect Hard-Boiled Eggs Komatsuna and Pork Soboro Rice Bowl An Easy Breakfast Rice Bowl: Wiener Sausage, Green Onion and Egg Miso Marinated Tofu Our Family's Delicious Beef Rice Bowl Chinese Chive and Egg Rice Bowl with Tons of Sauce Simmered Chicken Wings and Boiled Eggs Chicken Wing Gyoza (with chicken de-boning instructions) Yoshinoya-Style Beef Bowl Oven Baked Chicken Wings Glazed with Honey Grated Lotus Root Soup Komatsuna and Pork Soboro Rice Bowl An Easy Breakfast Rice Bowl: Wiener Sausage, Green Onion and Egg Miso Marinated Tofu Our Family's Delicious Beef Rice Bowl Chinese Chive and Egg Rice Bowl with Tons of Sauce Simmered Chicken Wings and Boiled Eggs Chicken Wing Gyoza (with chicken de-boning instructions) Yoshinoya-Style Beef Bowl Oven Baked Chicken Wings Glazed with Honey Grated Lotus Root Soup