Ingredients:
2 tablespoons soy sauce
1 tablespoon light-flavoured vinegar ( try rice vinegar or white vinegar)
1 garlic cloves, crushed
1 teaspoon caster sugar
1 eggplants ( about 500g)
Directions:
Combine soy sauce, vinegar, garlic and sugar in a bowl. Set aside.
Slice eggplant into thin slices and place on a heatproof plate. Place plate in a steamer, cover with lid and steam for 15 minutes.
Pour over sauce and steam for another 5 minutes.
Serve sprinkled with 1 finely sliced small red chilli and 1 small handful chopped coriander.
Servings: 4
Time preparation: 5 min.
Time total: 25 min.