Suànní zhēng qiézi - 蒜泥蒸茄子 - eggplant with chili garlic dressing

Suànní zhēng qiézi - 蒜泥蒸茄子
eggplant with chili garlic dressing

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Ingredients:
325 gr terung ungu / thin purple eggplant
9 cloves of garlic
3 red lomboks
1 spring onion
1 tbsp light soy sauce
1/2 tbsp oyster sauce
1/2 tbsp black rice vinegar
2 tsp sesame oil
1/2 tsp palm sugar
4 sprigs of coriander

Preparation:
Halve the eggplant and halve the segments. Then cut it into cubes. Then steam the eggplant over high heat and covered for 6 minutes until done.
Pound or grind the garlic into a paste. Cut the lomboks very finely. Finely chop the spring onion and coriander.
Mix the garlic, lomboks, spring onion, soy sauce, oyster sauce, rice vinegar, sesame oil, palm sugar and coriander well. Spoon the sauce over the eggplant and serve.