Garlic ketchup in old Beijing:
1. Peel the eggplant, cut it into large pieces about two centimeters thick, and make several cuts on it.
2. Put the eggplant slices evenly on the baking tray and put them in the oven.
3. Set the steam function to 10 minute.
4. Turn to steaming function 10 minute.
5. Take out the eggplant and let it cool.
6. Peel the garlic and chop it into a paste.
7. Wash the coriander and cut it into small pieces.
8. Take a bowl, add sesame sauce, salt and sesame oil, stir well, and then add water bit by bit to thicken it.
9, cold eggplant, crushed with a spoon.
10, put in a small bowl, add minced garlic and coriander, and pour in the sauce.