Interesting flavor, kind of oily, okay. Good as an appetizer?
Steamed Eggplant (Chinese)
The Key to Chinese Cooking, Irene Kuo
note: good cold
Serves 2 to 4
1 eggplant, about 1.75 pounds
Sauce:
1 tbsp oil
1 tbsp sesame oil
2 large cloves garlic, minced
1 tbsp minced peeled ginger
2 tbsp cider vinegar
2 tbsp light soy sauce
1 tbsp sugar
Rinse and dry the eggplant; discard the stem. Cut eggplant in half lengthwise and then score the skin surface of both halves with 1/2 inch wide crosshatching, going halfway through the thickness. Place the second halves side by side on a shallow, heatproof platter and steam over high heat for about 30 to 40 minutes, until they have a slightly sunken look.
Drain off and discard the liquid in the platter. Transfer the eggplant halves carefully to a serving platter with spatulas or by sliding them off. Cover platter to keep eggplant warm.
Make the sauce. Heat a small skillet over high heat until hot; add the oils, swirl, and heat for 10 seconds. Scatter in the minced garlic and ginger, turn heat to medium, and stir for a few seconds until garlic is aromatic. Add the vinegar, soy sauce, and sugar, and turn off the heat; stir until the sugar is dissolved. Pour the sauce over the eggplant and serve.