Seasoned Steamed Eggplant

Name: Seasoned Steamed Eggplant
Ingredients: 2 eggplants (about 12 ounces/350g total), such as Japanese or Chinese varieties; 2 teaspoons white vinegar; 2 tablespoons light soy sauce; 1½ teaspoons dark soy sauce; 1 teaspoon black vinegar; 1 tablespoon granulated sugar; 1 teaspoon sesame oil; ½ teaspoon ground white pepper; 1 teaspoon minced fresh ginger; 2 scallions, thinly sliced crosswise; 3 garlic cloves, minced; 2 tablespoons neutral cooking oil, such as canola or grapeseed oil; 2 teaspoons red chili oil (optional); 1½ teaspoons toasted white sesame seeds; Cilantro leaves, to garnish

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This recipe for seasoned steamed eggplant is silky, tender and the ideal vessel for a vinegar-soy sauce.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.

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