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Eggplant with sauce
Round eggplants steam whole for fifteen minutes until silky, then tumble through garlicky sauce and fragrant perilla paste. Served warm or chilled, this no-fry dish is smoky-sweet, herby and refreshingly light, an ideal summer appetizer.
Instructions
- 1
Round eggplant.
- 2
Cut into pieces.
- 3
Steam in the pot for 15 minutes.
- 4
While the eggplants are steaming, make a sauce by adding garlic paste, perilla sauce, soy sauce, and sesame oil to a bowl, and mix well for later use.
- 5
Steamed eggplant.
- 6
Put the eggplant into the sauce bowl.
- 7
Just mix well.
- 8
Finished product.
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Ingredients
Main Ingredients
- Round eggplant1 piece
Seasonings
- Garlic sauce1 spoon
- Perilla sauce1 spoon
- Soy sauce1 spoon
- Sesame oil1 spoon