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Cold Eggplant


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  • 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


  1. 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.

  2. Dice shallot and garlic cloves.

  3. Blend dressing ingredient well and pour onto eggplant.

  4. Heat wok with 2 tbsp oil, saute shallot and garlic in low heat to full flavour. Pour onto eggplant and serve.

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Eggplants Shallot Cloves Garlic Cloves