1. Quarter the eggplants and cut them crosswise into 3-inch sections. 2. Steam over high heat until tender, 10-15 minutes, using a bamboo steamer or steamer basket. 3. Meanwhile, combine all other ingredients for the sauce, except the cilantro, and mix well. 4. When eggplants are tender, gently mix into the sauce in a serving dish. Sprinkle with the cilantro. Serve at room temperature or chilled. ---------------------------------------------------------------------------
Nutrition
Ingredients
