- 4 Asian eggplants
- 2 tablespoons red rice 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
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.
Yield: 4-6 Servings