Steamed Eggplant--Chinese Style

Ingredients	Serve 1/font>	Serves 4	Seasonings	Serve 1	Serves 4
eggplants okras tomato	85g 10g 1/4	4 (340g) 4 (40g) 1	soy sauce sugar vinegar Small amount of tobanjan (Chinese spicy miso) sesame oil Small amount of minced garlic	6g 0.8g 5g - 1g -	24g (1 1/3 tablespoons) 3.2g (4/5 teaspoon) 20g (1 1/3 tablespoons) - 4g (1 teaspoon) -

1	Puncture several small holes in the eggplants using a bamboo spit, and cook in either a steamer or a microwave oven.
2	Boil the okras till bright green, and cut crosswise into pieces.
3	Combine the seasonings and add minced garlic to make sauce.
4	After the eggplants are done, let them cool and chill in a refrigerator. Cut the caps off the eggplants, and slice lengthwise into thin strips. Serve on a dish, top with the okra, and add tomato on the side. Pour the sauce over the dish right before serving.

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