Cut the eggplant into 0.5 cm circles. If the circles are large in diameter , they can be cut into halves.
Fry the eggplant in oil on both sides.
Chop the garlic, add to the fried eggplant, add the soy sauce and oyster sauce, mix and cool completely. In this form, eggplants can be stored in the refrigerator in a container for up to 1 week.
Cut the tomato into slices.
Mix the eggplant with the tomatoes and chopped herbs. Coriander is ideal here. When serving, sprinkle with mustard seeds.
