Cold hand-shreded eggplant

Overview

Simple cold eggplant, a little greasy, a common dish in summer.

Wash the red pepper, remove the seeds and cut into shreds, wash and mince the onion, pat and mince the garlic.
Wash the eggplant and cut it in half.
Place in a steamer and steam until cooked.
While steaming the eggplant, prepare the sauce. Put the minced garlic in a dish, pour the heated scallion oil on top (you can also use ordinary cooking oil if you don’t have it), add light soy sauce, a little sugar, and vinegar.
Let the steamed eggplant cool.
Tear it into strips with your hands, pour in the sauce, mix well, and add an appropriate amount of sesame oil. After putting it on the plate, add the blanched red pepper shreds and chopped green onions, and add some coriander.