Steamed Eggplant--Chinese Style

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4 eggplant
4 okra
1 tomato
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon vinegar
small amount tobanjan spicy chinese miso
1 teaspoon garlic, minced

Puncture several small holes in the eggplants using a bamboo spit, and cook in either a steamer or a microwave oven.

Boil the okras till bright green, and cut crosswise into pieces.

Combine the seasonings and add minced garlic to make sauce. After the eggplants are done, let them cool and chill in a refrigerator.

Cut the caps off the eggplants, and slice lengthwise into thin strips. Serve on a dish, top with the okra, and add tomato on the side. Pour the sauce over the dish right before serving.



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