How to make it

  • Remove the stem from eggplants and slice each eggplants lengthwise in quarters.
  • Pour 1 cup of water into a steamer, and place the pieces of eggplant inside. Bring to a boil for 7-8 minutes over high heat.
  • Turn the heat off and transfer eggplants to colander and cool.
  • After the eggplant has cooled, tear each piece of eggplant lengthwise into thin, bite-size strips with your fingers, and put the strips into a bowl.
  • Gently squeeze out excess liquid out from the eggplant.
  • Add these seasonings to the bowl: Mix it all together gently with your hand.
  • Serve with rice as a side dish.
Asian Eggplants   Close
Slice lenghwise in quaters   Close
Steamed   Close
Tear by hands to thin bite-size   Close
Squeeze the excess liquid out   Close

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