Ingredients
500g Eggplant |
Sauce 50g Garlic 10g Coriander 8g Green chili 25g Seafood soy sauce 20g Vinegar 5g Sugar 5g Red chili oil |
Method
1. Wash the eggplant, trim off the green end and julienned, and place it on a porcelain plate.
2. Fill the water tank with water, put the plate on the perforated container and place inside the combination steam oven.
3. Select automatic cooking program P20 and press the start/stop button.
4. To prepare the sauce: chop garlic and coriander, cut green chili into small pieces, and mix well with seafood soy sauce, vinegar, sugar and red chili oil.
5. Tear the eggplant into thin strips once cooled and drizzle with the sauce.
Automatic cooking program
Automatic cooking program: P20
Shelf position: Perforated container, level 3