Steamed Japanese Eggplant with Soy-Ginger Sauce

This simple recipe lets the natural tenderness of Japanese eggplant shine. Steamed until perfectly soft, the eggplant is drizzled with a bright, tangy soy-ginger sauce. Enjoy with a simple Aslan meal of tofu, Bok choy (or other Chinese greens), and brown rice.

Ingredients

  • 3 Japanese eggplants, halved lengthwise, and sliced Into 1-inch pleces
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, finely grated
  • 2 tablespoons tamari or soy sauce (low sodium, if desired)
  • 1 teaspoon toasted sesame oll (optional for flavor)
  • 2 tablespoons rice vinegar
  • 1 teaspoon maple syrup
  • Hot sauce, cayenne or minced hot peppers (to taste) (optional)
  • Sliced green onions or fresh parsley or cilantro, for garnish

Instructions

1. Steam the Eggplant:

  • Place the eggplant pieces in a steamer basket over boiling water. Steam for about 10-12 minutes until the flesh is very tender.

2. Prepare the Sauce:

  • In a small saucepan, combine the minced garlic, grated ginger, soy sauce, sesame oll, rice vinegar, maple syrup, and hot sauce (If using). Bring the mixture to a gentle simmer over low heat, stirring frequently. Let It cook for 5 minutes until slightly thickened.
3. Assemble:
  • Add the steamed eggplant and cook another 5 minutes.

4. Garnish and Serve:

  • Garnish with sliced green onions or fresh cilantro before serving.