Steam the eggplant and carrot
Eggplant hand tear into strips, neat code into the plate, filter the juice (can leave a little juice, dilute mix juice, taste lighter). Dice the carrots and put them on the eggplant. (carrots are added for balanced nutrition and good color matching, but also can not be added, put a little spicy rice cut section, increase the flavor and color)
Minced garlic (I used three cloves), cilantro, minced ginger (just a little bit), and stacked on top of the eggplant.
2 teaspoons soy sauce (I use Taiwan black dragon high purity black bean soy sauce, very delicious, is the most delicious soy sauce), half a teaspoon of vinegar, a little pepper, salt, sesame oil, into the juice, evenly into the plate, stir food.