⏱ 20 min 🔥 83 kcal 🍃 5.6 g fiber 🥘 3 servings
Instructions
1 Cut the eggplants into bite-size pieces (if you are using big fat eggplants). Steam on high heat for about 10 minutes until the eggplant is soft, or a fork or chopsticks can go through the eggplant easily.
Alternatively, you can boil the eggplants. This method works the best if your eggplants are long and skinny. Add the eggplants to a pot of cold water, cover and cook on medium high heat, after the water boils, continue to boil for a few minutes until the eggplant is soft.
2 While the eggplants are cooking, mix together sesame oil, garlic, soy sauce, MSG, and scallion.
3 Add the cooked eggplant to the sauce and mix well. Top it with sesame seeds, serve right away or let it chill in the fridge and serve cold.
Tips
I like to use the Chinese or Japanese long eggplants to make this dish. If the eggplants you get are long and skinny, you don't have to cut them; If the eggplants are big and fat, you can cut them into bite-size pieces to reduce cooking time. Both methods work well for this recipe, however, the steaming method seems to give the eggplants a better color.
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