Eggplant sidedish with soy sauce

 

• 3-4 Korean eggplants
• 3 garlic cloves, minced
• 2 green onions, chopped
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• 1 teaspoon hot chili oil
• 2 teaspoons toasted sesame oil
• 1 tablespoon toasted sesame seeds

1. Prep your steamer by adding 2 cups of water to it. Set heat to medium-high for it to boil.
2. Meanwhile, cut eggplants crosswise into 2½ inch pieces. Cut the thicker pieces in half lengthwise.
3. When the water starts boiling, put the eggplants on the steamer rack and cover. Steam for 5 minutes over medium high heat.
4. Remove from the heat. Take out the steamed eggplant and transfer to a cutting board. Let cool for 5 to 10 minutes until you can easily handle them.
5. Mix of the rest of the ingredients together.
6. Tear the steam eggplant into small bitesize pieces and hand mix into the sauce.
7. Serve and enjoy!