How to make it
Wash and remove the stem of the eggplant and cut it in half. Score the inner flesh of the eggplant and sprinkle with salt, Lee Kum Kee Chicken Bouillon Powder and Lee Kum Kee Minced Garlic, then place on a plate.
Steam the eggplant for 15 minutes. Drain excess water from the plate and sprinkle with chopped scallion.
Heat the vegetable oil and drizzle over the eggplant, add in the Lee Kum Kee Pure Sesame Oil and Lee Kum Kee Seasoned Soy Sauce for Seafood. Enjoy!