The Japanese eggplant at my farmers market is awesome right now so I am making this dish alot! See the post about the dinner made with my sister about a week ago for finished dish photo. Here you can also add chili sauce (1-2 tsp) if desired with the soy sauce.
(adapated from Madhur Jaffery’s World Vegetarian)
about 1 lb skinny japanese eggplant
2 Tbs peanut oil
2 scallions, cut into rings
2 tsp ginger, minced
3 cloved garlic, minced
5 tsp soy sauce
2 tsp sugar
2 tsp rice vinegar
1 tsp sesame oil
Cut the eggplants into chunky triangles (also called roll cut). Steam for about 12 minutes or until tender.
In a wok or skillet heat the oil. Add scallions, ginger and garlic. Stir for a minute then add eggplants. Add soy sauce, sugar and vinegar. Stir and cook 3 minutes. Add sesame oil and serve with a sprinkle of cilantro on top.