Eggplant Steamed for 5 Minutes, Torn and Seasoned – Incredibly Delicious Without Any Oil

Steps

1. 1

   Cut the eggplant into large quarters.

2. 2

   Add 500ml water to a steamer, and once steam rises, place the eggplant with the cut side facing up, cover, and steam for 5 minutes.

3. 3

   Uncover and let cool slightly.

4. 4

   In a bowl, combine green onion, cheongyang chili pepper, 2T soup soy sauce, 1T tuna sauce, 1T minced garlic, and 1T sesame oil to make the seasoning.

5. 5

   Once the eggplant has cooled, tear into bite-sized pieces and squeeze out excess moisture.

6. 6

   Add the seasoning to the torn eggplant, toss lightly, and sprinkle with sesame salt.