Bergamot Eggplant

Overview

This dish is steamed, simple, low-fat and delicious.

Wash the eggplant one by one.
Cut in half from the middle, being careful not to cut into the eggplant base.
Then turn the eggplant over and cut it into four strips.
Cut the thick eggplant strips into thin strips without cutting into the eggplant base to keep the shape intact.
Put the eggplant into a plate and steam it in a pot over water. Steam until the eggplant is soft and cooked.
Put soy sauce, salt, chili powder, sesame seeds, chili oil, and vinegar in a small bowl. If the sauce is too little, add some cold water, because too much soy sauce will make it dark and unsightly.
Chop green onions. Chop fresh red pepper.
Pour the sauce over the eggplant and sprinkle with chopped green onion and red pepper.