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* 4 eggplants
* 2 tablespoons red rice vinegar (note: not red wine vinegar)
* 2 tablespoons light soy sauce
* 1/2 cup vegetable oil, such as canola
* 1/4 teaspoon sesame oil
* 1 1/2 teaspoons granulated sugar

Remove the stalk from the eggplants. Cut in the middle and then cut each half lengthwise so that you have 4 equal pieces.
Steam the eggplant over high heat until softened (about 5 minutes). Remove from the heat and cool.
Whisk together the remaining ingredients. Pour over the eggplant and serve.
The key ingredient in the dressing is red rice vinegar, available at makrets.
This steamed eggplant recipe serves 4 to 6