There are many ways to prepare egg plant, especially when it comes to Chinese dishes (or Japanese). Most of them tasted sweet or salty. As much as I like those two flavour, I venture out to try something different. I steamed several egg plant and prepared the sauce seperately; keeping the egg plant natural flavour intact. The sauce consists of sesame oil, soy sauce, lime, sesame seeds, mince garlic, sugar, green onion, and mince ginger.
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