Preparation:  

Preparation time: 10 min

Cooking time: 15 min

Serving: 2

Ingredients:

• 1 Chinese eggplant (about nine oz. / 270 g)

• Sauce

• 2 tablespoons homemade chili oil

• 1 tablespoon light soy sauce (or soy sauce)

• 1 teaspoon Chinkiang vinegar

• 2 cloves garlic, minced

• 1 green onion, thinly sliced (reserve some for garnish)

• 1/4 teaspoon sugar

• 1/4 teaspoon salt

Instructions:

1. Cut eggplant into 2” (5 cm) long, 1/2” (1 cm) thick sticks. Stack evenly on a plate that can fit into your steamer.

2. Set up your steamer by adding water to the pot and stacking the steaming rack on top. Place the plate of eggplant onto the steaming rack. Heat over medium-high heat, covered, until steam comes out of the steamer. Turn to medium heat. Let steam until eggplant reaches desired doneness, about 10 minutes for a chewy texture or 15 minutes for a very tender texture. Once done, plate the eggplant in a serving dish.

3. Mix the sauce ingredients together in a small bowl. Pour it over the steamed eggplant. Garnish with green onion. Stir to mix everything together before eating.

Posted by Coba Grills, and we thank Omnivore's Cookbook for this delicious recipe and the recipe link https://omnivorescookbook.com/spicy-eggplant-salad/