"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."
Japanese eggplants, trimmed
( I peel them)
( I use low-sodium)
1 1/2 tablespoons
green onion, minced
hot pepper oil
( I use two teaspoons sambal oelek)
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.