Ingredients
- 1 1/4 pounds Chinese eggplant about 4 medium, washed and trimmed
- 1 tablespoon soy sauce
- 2 teaspoons oyster sauce
- 1/2 teaspoon sugar
- 1 tablespoon toasted sesame oil
- 2 garlic cloves minced
- 1 teaspoon grated ginger
- 1 scallion chopped (divided for dressing and garnish)
- 2 1/2 teaspoons rice vinegar
- Toasted sesame seeds for garnish (optional)
Instructions
- Cut eggplant into strips for even cooking by slicing it into three logs, then halving each log lengthwise.
- Line a steamer basket with parchment paper. Arrange the eggplant pieces in a single layer. Steam over boiling water for approximately 10 to 15 minutes, or until they reach your desired tenderness.
- In a bowl, mix together the soy sauce, oyster sauce, sugar, toasted sesame oil, minced garlic, ginger, half of the chopped scallions, and rice vinegar.
- Toss the steamed eggplant in the sauce. Garnish with additional scallions and sesame seeds if desired. Serve warm.
