Steamed Eggplant with Preserved Egg

Clean the eggplant, cut it into sections, and arrange them on a plate. Steam them in a steamer. (In my picture, the eggplant is peeled, but peeling is optional.)

Squeeze out as much water as possible from the steamed eggplant. Tear it into pieces and spread it out in a container.

Cut the preserved eggs into small pieces and place them on top of the steamed eggplant.

Mash the garlic together with salt, sugar, and chicken powder, forming a garlic paste. Place it on top of the preserved eggs. Add chopped chili sauce on top of the garlic paste. (If you don't have chopped chili sauce, you can use dried chili as a substitute.)

Heat oil in a cooking pot, then pour it over the chopped chili sauce and garlic paste. Add soy sauce and vinegar. Finally, sprinkle with chopped green onions and serve.

Add soy sauce and vinegar, mix well. Finally, sprinkle with chopped green onions and serve.