Steamed Eggplant with Sesame Sauce


Ingredients: 400g eggplant

Seasoning: 1 tbsp. Japanese style sesame salad dressing, 1 tbsp. olive oil, a pinch of sea salt


  1. Peel off eggplant skin. Slice into pieces and put on a plate.
  2. Boil water in a pot, steam the eggplant for 12 minutes.
  3. Mix with seasoning before serving.


  1. If using a sealed steamer, cook for 5-6 minutes.
  2. Do not cut the eggplant in advance. Cut after washing and then steam immediately. Otherwise, it will turn black and lose its taste.


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