This eggplant salad is served as one of many side dishes in Korea.

Ingredients:

2 pcs of smaller oval dark purple eggplants 3 pcs td>garlic cloves 1 pc spring onions 1 tsp sesame seeds 2 1/2 tbsp soy sauce 1/2 tbspcrushed dried chillies 1/2 tbsp sesame oil

Procedure:

1. Wash the aubergines, dry them and cut them into sticks about 5 cm long
2. Then boil them in steam for 15 minutes, let them cool completely and put them in a bowl, if they let the water out, pour it off
3. Serve with rice.

Recommendation:

For a stronger taste, you can add more garlic.