Side Dish
2 servings
30 minutes
10 minutes
Chef Martin Yan
1 teaspoon cooking oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon reduced-sodium soy sauce
1 tablespoon hoisin sauce
2 teaspoons rice vinegar
1 teaspoon chili paste (optional)
1 teaspoon sesame oil
Finely chopped green onions or cilantro
Toasted white sesame seeds
Halve eggplants lengthwise and place in a steamer. Steam until flesh feels soft and saturated with moisture, about 20 minutes. Remove from steamer and let cool.
When eggplants are cool enough to handle, scoop out flesh in long segments. Keep warm.
Heat oil in a small saucepan over medium heat until hot. Add garlic and ginger; cook, stirring, until fragrant.
Add soy sauce, hoisin sauce, vinegar and chili paste; stir until sauce comes to a boil. Remove from heat; stir in sesame oil.
Transfer eggplants to a serving plate; sprinkle with green onions and sesame seeds. Serve with sauce.
