- 1 ¼ pound Chinese Eggplant (about 4 medium)
- 1 Tablespoon soy sauce
- 1 Tablespoon oyster sauce
- ½ teaspoon sugar
- 1 Tablespoon toasted sesame oil
- 2 cloves garlic, minced
- 2 scallions, minced and divided
- 2 Tablespoons chopped cilantro
- ½ teaspoon toasted sesame seeds
- Wash and trim the stem of the eggplant. Cut the eggplant crosswise into 3 logs and then cut the logs in half lengthwise.
- Put the eggplant in a microwave safe bowl and cover with plastic wrap. Microwave for 5 minutes. Set the eggplant aside to cool.
- While the eggplant is cooling, make the sauce.
- Combine the soy sauce, oyster sauce, sugar, sesame oil, garlic, scallions (reserving a teaspoon for garnish), and cilantro in a bowl and stir to combine.
- When the eggplant has cooled enough to handle, use your hands to tear it into smaller strips. Discard any liquid and put the eggplant back into the bowl.
- Gently mix the eggplant to combine and then mound it onto a plate.
- Sprinkle with reserved scallions and sesame seeds. Serve steamed eggplant warm or room temperature.
*If you prefer to steam your eggplant traditionally:
Set up your steamer by adding several cups of water to the bottom pot and bringing the pot to a boil over high heat.
Place the eggplant into the steamer basket and steam on high, covered with a lid, for 5 minutes until tender (a fork should easily pierce it). Set aside until the eggplant is cool enough to handle.
Keywords: eggplant, healthy , healthy sides, chinese