Steamed Asian Eggplant with Soy Sauce, Sesame Oil & Hot Chili Pepper Dressing

1. 1

   Slice eggplant lengthwise into 1/4 inch thick pieces.

2. 2

   Line bamboo steamer with parchment paper.

3. 3

   Place sliced eggplants in bamboo steamer and cover with lid.

4. 4

   In a large skillet or wok, add about 2 inches of water.

5. 5

   Place bamboo steamer with eggplant in water.

6. 6

   Fire up the stove until water starts to boil.

7. 7

   After water starts to boil, reduce heat and simmer for 7 minutes only, allowing the steam to cook the eggplant until tender but not mushy.

8. 8

   For the dressing, in a small bowl, mix scallions, garlic, soy sauce, sesame oil, sirracha sauce, and red pepper flakes.

9. 9

   Plate steamed eggplant and pour dressing over.

* Per serving · 4 servings · Values may vary.

No additional tips available.