Shredded Eggplant Salad

1. Wash the eggplant, trim off the green end and julienned, and place it on a porcelain plate.

2. Fill the water tank with water, put the plate on the perforated container and place inside the combination steam oven.

3. Select automatic cooking program P20 and press the start/stop button.

4. To prepare the sauce: chop garlic and coriander, cut green chili into small pieces, and mix well with seafood soy sauce, vinegar, sugar and red chili oil.

5. Tear the eggplant into thin strips once cooled and drizzle with the sauce.

Automatic cooking program: P20

Shelf position: Perforated container, level 3