1 table spoon rice vinegar
1 clove crushed garlic
1 table spoon caster sugar
1 small handful chopped coriander
1/2 small red chili (finely sliced)
Slice 1 eggplant (about 500 g) into thin, round slices and place on a heatproof plate.
Place plate in a steamer, cover with lid and steam eggplant for 15 minutes.
Pour over sauce and steam for another 5 minutes.
Serve sprinkled with chili and coriander.
Serve!
