Chinese eggplant salad
----------------------

:term:`Easy`, :term:`Vegetarian`, :term:`One pot`

Source: Jingwen and :cite:cts:`bilibili:eggplant`.

.. image:: /graphics/chinese_eggplant_salad.jpg
   :width: 40%
   :align: center


Ingredients
^^^^^^^^^^^

* :term:`Eggplant`
* :term:`Tomato`
* :term:`Chinese green pepper`, replaceable with :term:`bell pepper`.
* :term:`Century egg`, optional but a very nice addition. Use hard boiled eggs as a substitute.
* :term:`Cilantro`

For the sauce:

* 1 clove of :term:`Garlic`, minced
* ½ tablespoon :term:`sesame oil`
* 1 tablespoon chinese balck :term:`vinegar`
* 1 tablespoon :term:`Oyster sauce`
* 2 tablespoons :term:`Soy sauce`
* 1 teaspoon :term:`sugar`
* Some :term:`MSG`, optional

Steps
^^^^^

Cut the eggplant into medium small pieces, more or less shaped like french fries.
Cut the tomato into quarters and the pepper into medium large pieces, and remove the seeds.
Bake these in the oven at 200C for 20 minutes.

Meanwhile, mix the sauce ingreediends into a bowl.
Quarter the eggs, and give the cilantro a small dice.

Place the hot vegetables into a big bowl, add the sauce, then mash it all with a big spoon or some kind of pestle.
Be sure to mash the tomato especially.

Garnish with the century egg and cilantro on top, then serve with some rice.