1. Cut eggplants lengthwise into 1 inch spears and roll-cut the spears into 1 inch pieces. (You can use regular eggplants, but peel first). Sprinkle with salt, arrange the pieces on a steamer, and steam for 20 minutes or until tender. 2. In a small bowl combine the soy sauce, sesame oil, rice wine, rice vinegar (I use 2 T rice wine vinegar and skip the rice wine), minced green onion, hot pepper oil (or sambal oelek) and sugar. 3. Pour the mixture over the hot eggplant in a serving dish, and toss until the eggplant is well coated. 4. Serve immediately with hot steamed rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
