Steamed Eggplant with Garlic and Vermicelli
Approx. 30 min
Vermicelli1 small bundle
Baby cabbage2-3 leaves
Garlic (minced)to taste
Light soy sauceto taste
Soak vermicelli in hot water till softened, rinse and drain well. Cut into appropriate lengths.
Wash Eggplant, drain and peel off skin.
Place baby cabbage in bottom of container. Layer vermicelli on top.
Cut eggplant into finger lengths, place on vermicelli, then add garlic on top.
Place container in Bento Steam Cooker, close lid and steam for 13 minutes. Drizzle on soy sauce and serve.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference