Eggplant in Garlic Sauce

from Celia Chiang’s “The Seventh Daughter”

via Julie Christensen
serves 4 - 6 as part of a multi-course meal

3 large Asian eggplants (the thin, long ones), about 1 pound

3 tablespoons soy sauce

1½ teaspoons chili oil

1 tablespoon Chinkiang black vinegar or good-quality balsamic vinegar

1 tablespoon minced ginger

1½ tablespoons minced garlic

1 green onion, white and light green parts only, thinly sliced for garnish

Trim the eggplants. Cut them lengthwise in quarters and then again crosswise into 2- to 3-inch pieces.

Set up a steamer, filling the bottom with water and bringing the water to a boil over high heat. Place the eggplant pieces on the steamer tray, cover and steam 5 minutes or until soft. The eggplant should have a translucent quality. Remove from the heat and set aside to cool to room temperature. You can also refrigerate the eggplant and serve this dish cold.

For the dressing: Whisk the soy sauce, chili oil, vinegar, ginger and garlic in a small bowl until combined.

To serve: Toss the eggplant in half of the dressing and arrange on a platter. Pour the remaining dressing over. Garnish with strips of sliced green onion.

Eggplant is a good carb-substitute and good for digestion. We are always looking for new ways to serve it and this is a recent favorite recipe.