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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.
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