Steamed Eggplant With Sesame Soy Sauce

• 2 Japanese eggplants
• 2 tablespoons soy sauce (good quality)
• 1 teaspoon toasted sesame oil
• 1 teaspoon rice vinegar
• 1/2 teaspoon ground dried red chili
• 1 teaspoon grated fresh ginger
• 1/2 garlic clove, chopped very finely
• 1 teaspoon sugar
• 1/2 teaspoon toasted white sesame seeds

1. Trim off the stem end of the eggplants. Cut them crosswise into pieces about 2 inches in length.
2. Place the eggplant slices onto a steamer rack and steam over medium-high heat for 6-10 minutes, or until they are cooked to your liking.
3. While the eggplants are steaming, make the sauce by combining soy sauce, sesame oil, vinegar, ground dried chillies, garlic, ginger and sugar.
4. Stir well to blend flavors.
5. Remove the eggplants from the steamer and slice each piece in half lengthwise and each half again into 2-3 long strips. Arrange the pieces in a single layer on a serving plate. Spoon the sesame-soy sauce evenly over the eggplant pieces, sprinkle with toasted sesame seeds. You can also garnish with green coriander/cilantro.

eggplants, soy sauce, sesame oil, rice vinegar, ground dried red chili, ginger, garlic, sugar, toasted white sesame seeds

Taken from www.food.com/recipe/steamed-eggplant-with-sesame-soy-sauce-351909 (may not work)