Sesame Steamed Eggplant
9 ingredients
3 steps
Ingredients
- 2 pounds eggplant, peeled and halved vertically
- 1 1/2 tablespoons lower-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons sherry vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar
- 2 tablespoons chopped fresh mint
- 1 tablespoon toasted sesame seeds
Directions
-
1Arrange eggplant in a vegetable steamer; steam 40 minutes or until tender. Cool slightly. Tear into long, thin strips; place in a colander. Let stand 20 minutes. Press lightly to extract moisture without mashing eggplant.
-
2Combine soy sauce and next 5 ingredients (through sugar) in a large bowl, stirring with a whisk. Add eggplant; toss gently to coat. Sprinkle with mint and sesame seeds.
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