How to make it
Arrange eggplant strips on a plate. Sprinkle with a pinch of salt.
Mix fresh garlic with 2 tbsp oil and spread on top of the eggplants.
Prepare a steamer over high heat. Steam the eggplants for 5 mins. Drain away excess liquid. Drizzle 1 tsp heated oil on the eggplants. Top with Lee Kum Kee Double Deluxe Seasoned Soy Sauce, fried garlic and spring onions. Serve.