Cold Steamed Eggplant with Sesame Soy Dressing

• 2 tablespoons low-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon freshly squeezed lime juice
• 1/2 teaspoon sugar (omit if using seasoned rice wine vinegar, which is sweet)
• Salt to taste
• 2 tablespoons sesame oil or walnut oil
• 2 tablespoons canola oil
• Pinch of cayenne
• 2 pounds eggplant, preferably Japanese eggplants
• Salt
• 1 tablespoon chopped chives
• 1 bag baby arugula, washed and dried, for serving
• 1 small garlic clove, minced
• 1/2 teaspoon grated or finely minced fresh ginger (more to taste)

1. Whisk together the soy sauce, vinegar, lime juice, sugar, sesame or walnut oil, and canola oil.
2. Add the optional ginger and/or garlic.
3. Set aside.
4. If you can find Japanese eggplant, cut them in half lengthwise.
5. If using large globe eggplants, cut them lengthwise into quarters.
6. Place in a steamer and steam 10 to 15 minutes, until thoroughly tender.
7. Remove from the heat and cut in 3/4-inch wide slices.
8. Season with salt.
9. Toss gently with the dressing (its okay if the eggplant falls apart a little) and half the chives while warm, and chill for 1 hour.
10. Toss again and serve on a bed of baby arugula.
11. Sprinkle the remaining chives over the top.

soy sauce, rice wine vinegar, freshly squeezed lime juice, sugar, salt, sesame oil, canola oil, cayenne, eggplant, salt, chives, baby arugula, garlic, fresh ginger

Taken from cooking.nytimes.com/recipes/1016446 (may not work)