The eggplant I used is the long and narrow one that is popular in Asian dishes. This eggplant has fewer seeds and the texture can be described as creamier when cooked.
The sesame paste in this dish can be replaced with peanut butter as well!
This dish can be eaten hot or cold, but I prefer it hot.
Ingredients:
2 eggplants – cut into thick strips
Sauce:
2 cloves garlic, minced
2 tbs oil
2 tbs Chinese sesame paste (not tahini)
2 tbs white vinegar
1 tbs light soy sauce (low sodium if available)
Optional chili oil – to taste
Garnish
1 green onion thinly sliced
Steps:
Set up a steamer with a rack and boil water. Once boiled add plate of eggplant into steamer and turn to medium-heat.
Steam for 10 minutes.
While cooking eggplant add oil to pan and heat. Once heated add garlic to toast. Be careful not to burn garlic. Once toasted remove oil and garlic to a bowl.
Add the rest of the ingredients in the sauce to the bowl with oil and garlic and mix.
When eggplant is cooked, remove from steamer. If liquid collected in the dish, drain.
When ready to serve pour sauce over eggplant and garnish with green onions.
