Prep 10 mins
Cook 20 mins
In Chinese: Cheng Ch'ieh Tzu. I found it in a Gourmet article by Nina Simonds. The eggplant melts in your mouth, and the dressing's delightful. Extremely easy.
- 907.18 g Japanese eggplants, trimmed (I peel them)
- 4.92 ml salt
- 59.14 ml soy sauce (I use low-sodium)
- 29.58 ml sesame oil
- 22.18 ml garlic, minced
- 14.79 ml rice wine
- 14.79 ml rice vinegar
- 14.79 ml green onion, minced
- 14.79 ml hot pepper oil (I use two teaspoons sambal oelek)
- 9.85 ml sugar
- Cut eggplants lengthwise into 1 inch spears and roll-cut the spears into 1 inch pieces. (You can use regular eggplants, but peel first). Sprinkle with salt, arrange the pieces on a steamer, and steam for 20 minutes or until tender.
- In a small bowl combine the soy sauce, sesame oil, rice wine, rice vinegar (I use 2 T rice wine vinegar and skip the rice wine), minced green onion, hot pepper oil (or sambal oelek) and sugar.
- Pour the mixture over the hot eggplant in a serving dish, and toss until the eggplant is well coated.
- Serve immediately with hot steamed rice.