Eggplant with garlic dressing -凉拌茄子

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Eggplant with garlic dressing -凉拌茄子

400 gr aubergine/eggplant
3 tsp black rice vinegar
1 tsp light soy sauce
1 tsp sesame oil
4 cloves of garlic
2 red lomboks
1/8 tsp salt
3 sprigs coriander, chopped

Cut the aubergine/eggplant into strips and steam for 12 minutes until soft and done. Then carefully squeeze out the excess moisture and let it cool. Then pull the eggplant apart.
Chop the garlic cloves and the lomboks finely. Mix it with the rice vinegar, soy sauce, sesame oil, salt and coriander.
Place the aubergine/eggplant on a plate and spoon over the dressing and serve.
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