Steamed Eggplant With Asian Dressing

Stemmed and quartered eggplant pieces steamed and served with a tangy Asian style dressing.

Ingredients -

4 Japanese Eggplants
2 tablespoons Red Rice Vinegar
2 tablespoons Light Soy Sauce
1/2 cup Vegetable Oil
1/4 teaspoon Sesame Oil
1-1/2 teaspoons Granulated Sugar

Preparation:

1. Remove stems from eggplants.

2. Cut eggplant lengthwise. Cut each lengthwise again, to make 4 quarters.

3. Steam eggplant in vegetable steamer over boiling water 5 minutes.

4. Remove from heat. Allow cooling.

5. Combine red rice vinegar, light soy sauce, vegetable oil, sesame oil and sugar in small bowl.

6. Serve over steamed eggplant.

Cooking Tip

Vegetable Oil

You could substitute another oil here such as canola or peanut oil. Even a mild olive oil is suitable.