Use any small, narrow Asian eggplant you can find; they range in color from deep purple to striated shades and peeling is not needed.
- 4 medium cloves garlic, minced
- 1 Tbs. minced fresh ginger
- 2 Tbs. soy sauce
- 1 Tbs. dark sesame oil
- 2 tsp. balsamic vinegar
- 2 tsp. rice vinegar
- 2 tsp. hot chili oil, or more to taste
- 6 Japanese or Chinese eggplants, cut crosswise in thirds then quartered lengthwise
- 2 medium scallions (white and light green parts), chopped
Make sauce: In medium bowl, combine garlic and ginger; whisk in soy sauce, sesame oil, both vinegars, chili oil and sugar. Set aside.
In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add eggplants, cover and steam until tender, 4 to 6 minutes.
Add eggplants to bowl with sauce and toss to coat. Divide among serving dishes, sprinkle with scallions and serve.
- Calories: 76
- Carbohydrate Content: 10 g
- Fat Content: 4 g
- Fiber Content: 3 g
- Protein Content: 2 g
- Saturated Fat Content: 1 g
- Sodium Content: 519 mg