Recipe for potato, eggplant and egg salad

Peel and thickly slice the potatoes, remove the stems from the eggplants and slice them, then steam them until cooked. Boil the eggs.

Mashed steamed potatoes

Tear the eggplant into strips

Finely chop scallions, cilantro, and garlic; then mix with light soy sauce, vinegar, chicken bouillon, oyster sauce, and sesame oil to make a dressing.

Wash and chop the arugula, place it on top of the potatoes and eggplant, pour over the dressing, and add chili sauce or chili oil according to your preference.

Simply mix well before eating.