Step 1

Cut the ends of the eggplant off and cut the eggplant in half. Slice the eggplant in half again and cut into 2-inch pieces

Step 2

Place the eggplant skin side facing down in a bowl and steam for 5-7 minutes.

Step 3

In a bowl, add vegetarian oyster sauce, soy sauce, black vinegar, sugar, sesame oil, sesame seeds, minced garlic, chopped red chili, and the white parts of the green onion.

Step 4

Heat 4 tbsp of oil, and once the oil is hot, pour it over the sauces and mix.

Step 5

Once the eggplant is ready, transfer it onto a new plate. Pour garlic sauce all over the eggplant and garnish with green onion.