Eggplant with garlic paste

Overview

It’s summer, less greasy, light and refreshing

One eggplant, about 400 grams. Cut into thick slices one finger wide
Pour an appropriate amount of cold water into the steamer, put the eggplant in the cold water, and steam for about 20 minutes. Adjust the time appropriately according to the size of the eggplant
If you poke it lightly with chopsticks, it's done. Turn off the heat. Natural cooling
After cooling, tear into strips by hand, code disc
Mince garlic, add 3 tablespoons of copied soy sauce, and then add a tablespoon of pepper and sesame oil.
Pour into bowl of juice.