Spicy Steamed Eggplant

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.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2  lbs Japanese eggplants, trimmed (I peel them)
• 1  teaspoon salt
• 1⁄4 cup soy sauce (I use low-sodium)
• 2  tablespoons  sesame oil
• 1 1⁄2 tablespoons garlic, minced
• 1  tablespoon rice wine
• 1  tablespoon rice vinegar
• 1  tablespoon green onion, minced
• 1  tablespoon  hot pepper oil (I use two teaspoons sambal oelek)
• 2  teaspoons sugar

Directions

1. 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.
2. 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.
3. Pour the mixture over the hot eggplant in a serving dish, and toss until the eggplant is well coated.
4. Serve immediately with hot steamed rice.