Steamed Eggplant with Vegetarian Oyster Sauce

Ingredients

200g eggplant, cut into strips and rinsed with salted water
1 red chili, sliced
2 tablespoons hot oil

Sauce:
3 tablespoons Pat Chun Vegetarian Oyster Sauce
3 tablespoons water

Preparation

Arrange eggplant strips on plate and steam for 5 minutes. Dish up. Sprinkle with red chili. Pour hot oil over.
Bring Sauce to the boil. Pour over eggplant. Serve.

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