Steamed eggplant in Korean

1. Finely chop the garlic and green onion.
2. Cut the eggplant lengthwise into large pieces
3. In a steamer with boiling water, put the chopped eggplants, cover with a lid and cook for 5-7 minutes. We determine the readiness of eggplants with a wooden skewer, ready eggplants should be soft and whole.
4. In a bowl, pour finely chopped green onions and garlic, mix. We put hot eggplants out of the pan on the cutting board. Put a bowl of cold water next to it to cool your fingers. Boiled eggplants, tear the hands lengthwise into pieces about 1 cm thick and place in a bowl with onion and garlic.
5. Add red chili pepper, soy and fish sauces to the bowl, if you do not use fish sauce, it can be replaced with an additional spoonful of soy sauce. 6. Mix everything carefully. Add sesame oil and fried sesame seeds, rubbing them with your fingers.
7. Mix everything, put it on a plate, sprinkle with green onions and sesame seeds. The dish is ready. Bon appetit!