1. Ingredients: 350 grams of eggplant. Ingredients: 1 garlic, coriander (I use fennel seedlings instead), light soy sauce, balsamic vinegar, sesame oil, and moderate oil consumption.
2. Wash the eggplant and drain off the water.
3. Cut it into sections and put it into a microwave container. I use a microwave tagine pot.
4. Cover or seal the cling film, pierce a few holes in the film with a toothpick, and put it in a microwave oven on high heat for 3 minutes (the specific time is set according to the wattage of the home appliance).
5. The heating time is up to take out the eggplant to cool thoroughly.
6. Tear the cold eggplant and place it on the plate.
7. Chop coriander or fennel sprouts.
8. Smash the garlic with a little salt.
9. Mashed garlic, place in a small bowl, add light soy sauce, balsamic vinegar, oil consumption, and sesame oil, mix evenly to make a sauce.
10. The sized eggplant is topped with sauce.
11. Sprinkle fennel foam on a plate and serve.
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