Mashed Eggplant

Mashed Eggplant

　　1. Main ingredient: One jin (500g) of fresh eggplant. Seasonings: Three qian (15ml) of sesame oil, two qian (10ml) of light soy sauce, two red chili peppers, five qian (25g) of garlic cloves, three qian (15g) of chives, one portion of ginger, four fen (2g) of salt, and five qian (25ml) of sesame oil.

　　2. Preparation: Remove the stems from the eggplants, wash them, and cut into three-qian-thick (1.5cm) long slices. Place in a bowl, steam over high heat for 20 minutes, then remove. Wash the chives, chili peppers, ginger, and garlic (blanch the chives and chili peppers in boiling water), then mince the ginger and garlic into a paste. Stir-fry them in a pan until cooked. Then add the seasonings

　　to the steamed, softened eggplant along with the sesame oil.

　　3. Effectiveness: Delicious taste, rich and fragrant.