Spicy Steamed Eggplant

Name: Spicy Steamed Eggplant
Ingredients: 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

10 ingredients

6 steps

Ingredients

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

Directions

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.