Steamed Eggplant with Balsamic Vinaigrette

• 1 lb. (450 g) Chinese eggplants (about 2 large), trimmed, cut into 2x1/4-inch sticks Safeway 1 ea For $1.28 thru 02/09
• 5 Tbsp. Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
• 2 Tbsp. sesame seed, toasted

1. Steam eggplant in bamboo or metal steamer on high heat 12 min.
2. Remove from heat; cool.
3. Transfer eggplant to large bowl.
4. Add dressing; toss to coat.
5. Sprinkle with sesame seed.

chinese eggplants, dressing, sesame seed

Taken from www.kraftrecipes.com/recipes/steamed-eggplant-balsamic-vinaigrette-150080.aspx (may not work)