Cold Eggplant With Spicy Asian style

Cold Eggplant With Spicy Asian style


Eggplant 500 g
Onions 100g
Soy sauce 40g
Chili paste 80g
Apple cider vinegar 50g
Salt 3 g
Sugar 20 g
Chili fresh 30g
15 g green onions
Cilantro (coriander) fresh 15g
Water 1 liter


1. Eggplant peel and steam for 25 minutes. Steamers can be built from a conventional pan and colander.
2. Break the eggplant into strips hands or chop finely with a knife. Chop the onion and cilantro. Mix all the ingredients except water, for 15 minutes to marinate.
3. Add the ice water. Water should be the best possible.

Cold Eggplant With Spicy Asian style


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