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Steamed Eggplant

Steamed Eggplant


  • 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

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