In the sizzling summer, nothing’s more appetizing than a plate of cold eggplant. With a simple preparation process, cold Chinese eggplant in XO sauce is your optimal choice for a summer dish.

Ingredients:

eggplants, chopped scallions, garlic, chilis, selected XO sauce.

Instructions:

1. Cut the eggplants into sections and then cut them in half. Prepare a bowl of water. Pour 2-4 teaspoons of white vinegar and stir well.

2. Soak the eggplants in vinegar water so their color won’t change when steamed.

3. Place the eggplants in a steamer pot. Remember to leave some space between the eggplants.

4. When the water starts boiling, steam the eggplants in high heat for 5 minutes. Put the eggplants aside to cool down.

5. When the eggplants cool down, tear them with your hands. Add scallions, garlic, and chilis to the eggplants. And then add selected XO sauce on top.

6. Lastly, drizzle a little heated olive oil.

7. Mix all the ingredients evenly. A plate of delicious cold Chinese eggplant in XO sauce.