Steamed eggplant with garlic-sesame oil
1 tbsp oil
1 tablespoon sesame oil
3 cloves garlic
2 tbsp kecap / soy sauce
1 tbsp Shaoxing wine, or else sake
1 tbsp mirin, or else honey
1 spring onion
Peel the eggplant and cut the eggplants into 5cm long strips. Steam the eggplants for 10 minutes and set aside.
Cut the spring onions into small pieces and chop the garlic finely. Heat in a pan the oil with the sesame oil and fry the garlic for 1 minute. Then add the kecap, the wine and the mirin and stir well.
Place the eggplants on a dish and pour the sauce on top. Sprinkle the spring onion on top and serve.