The key ingredient in the dressing is red rice vinegar, available at Asian markets. This steamed eggplant recipe serves 4 to 6
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Ingredients:
- 4 Asian eggplants
- 2 tablespoons red rice vinegar (note: not red wine vinegar)
- 2 tablespoons light soy sauce
- 1/2 cup vegetable oil, such as canola
- 1/4 teaspoon sesame oil
- 1 1/2 teaspoons granulated sugar
Preparation:
Remove the stalk from the eggplants. Cut in the middle and then cut each half lengthwise so that you have 4 equal pieces.
Steam the eggplant over high heat until softened (about 5 minutes). Remove from the heat and cool.
Whisk together the remaining ingredients. Pour over the eggplant and serve.
Steam the eggplant over high heat until softened (about 5 minutes). Remove from the heat and cool.
Whisk together the remaining ingredients. Pour over the eggplant and serve.
