Spicy Steamed Eggplant

• 2 lbs Japanese eggplants, trimmed (I peel them)
• 1 teaspoon salt
• 14 cup soy sauce (I use low-sodium)
• 2 tablespoons sesame oil
• 1 12 tablespoons garlic, minced
• 1 tablespoon rice wine
• 1 tablespoon rice vinegar
• 1 tablespoon green onion, minced
• 1 tablespoon hot pepper oil (I use two teaspoons sambal oelek)
• 2 teaspoons sugar

1. Cut eggplants lengthwise into 1 inch spears and roll-cut the spears into 1 inch pieces.
2. (You can use regular eggplants, but peel first).
3. Sprinkle with salt, arrange the pieces on a steamer, and steam for 20 minutes or until tender.
4. In a small bowl combine the soy sauce, sesame oil, rice wine, rice vinegar (I use 2 T rice wine vinegar and skip the rice wine), minced green onion, hot pepper oil (or sambal oelek) and sugar.
5. Pour the mixture over the hot eggplant in a serving dish, and toss until the eggplant is well coated.
6. Serve immediately with hot steamed rice.

eggplants, salt, soy sauce, sesame oil, garlic, rice wine, rice vinegar, green onion, hot pepper oil, sugar

Taken from www.food.com/recipe/spicy-steamed-eggplant-486600 (may not work)