Taiwanese Eggplant Salad - cooking recipe

Ingredients

6 Chinese eggplants
1 bulb of garlic
1 chili pepper
1 tablespoon ginger
1/2 cup cilantro
1/2 teaspoon sugar
1 teaspoon fish sauce
1 teaspoon sesame oil
1 tablespoon vinegar
3 tablespoons oyster sauce
3 tablespoons olive oil
1 tablespoon hot water

Preparation

Top Eggplants and slit down all sides through skin and steam for 15 minutes.
mix together Garlic, chili, ginger, cilantro, sugar, fish sauce, sesame oil, vinegar, and oyster sauce in a bowl.
heat olive oil and add to sauce.
Add Hot water and stir.
Cool Eggplant in ice water bath, drain and serve with sauce.