Ingredients: 400g eggplant
Seasoning: 1 tbsp. Japanese style sesame salad dressing, 1 tbsp. olive oil, a pinch of sea salt
- Peel off eggplant skin. Slice into pieces and put on a plate.
- Boil water in a pot, steam the eggplant for 12 minutes.
- Mix with seasoning before serving.
- If using a sealed steamer, cook for 5-6 minutes.
- Do not cut the eggplant in advance. Cut after washing and then steam immediately. Otherwise, it will turn black and lose its taste.