How to make Yunnan cold roasted eggplant

For animals, eat is a verb. But for us humans, it's not just that. When eating, there are many aspects to consider. It has to be delicious and good for the body. And if you can do it yourself, both aspects will be satisfied. Now, let me introduce to you the method of making Yunnan cold roasted eggplant.

1. Use chopsticks to skewer two medium-sized eggplants and a red pepper (you can also use colored red pepper if you don't like spicy food) and roast over an open flame until the skin turns black. I roasted it directly on the gas stove. When one side is roasted black, turn it over and continue roasting. When the roasted eggplant and red pepper are cooked, place them in a sealed container and cover for 2 minutes to make it easier to peel them. After they have cooled slightly, peel off the skin. If they cannot be peeled cleanly, rinse them with water.

2. Tear the roasted and peeled eggplant and red pepper into thin strips by hand

Today I’m happy to share with you Yunnan’s cold-roasted eggplant. You may as well try it. It will definitely be a rewarding experience.