1 pound eggplant
2 teaspoons sesame oil
2 teaspoons salt, or to taste
1 tablespoon sesame paste
1/2 teaspoon fresh coriander or cilantro, chopped
1/2 teaspoon chives, chopped
1 large garlic clove, mashed
Peel the eggplant and cut into thin slices. Place in a heat proof dish and steam for 20 minutes, or until very soft. Mash and let cool. Mix well with the sesame oil, salt, sesame paste, coriander, chives and garlic and serve.
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