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Use any small, narrow Asian eggplant you can find; they range in color from deep purple to striated shades and peeling is not needed.
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
- Cholesterol Content 0 mg
- Fat Content 4 g
- Fiber Content 3 g
- Protein Content 2 g
- Saturated Fat Content 1 g
- Sodium Content 519 mg
- Sugar Content 0 g