eggplants 1 lb
shallot cloves 2 pc
garlic cloves 2 pcs
vinegar 1/2 tsp
light soy 1 tbsp
dark soy 1 tbsp
sugar 1/2 tsp
salt 1/2 tsp
sesame oil pinch
Wash eggplant and cut into long strips. Cook in boiling water until done. Peel of skin and rip into fine long strips. Put on the plate.
Dice shallot and garlic cloves.
Blend dressing ingredient well and pour onto eggplant.
Heat wok with 2 tbsp oil, saute shallot and garlic in low heat to full flavour. Pour onto eggplant and serve.
|Eggplants||Shallot Cloves||Garlic Cloves|