Eggplant with Sesame Sauce
1 medium eggplant, peel, slice 1/4-inch rounds
Place eggplant in single kable bamboo or metal steamer. Steam until tender and cooked through, about 10-15 minutes. Sesame sauce: Heat oil over medium-low heat; sauté garlic and ginger until soft but not brown, about 3 minutes. Set aside.
1 tablespoon canola oil
2 cloves garlic, minced
2 teaspoons ginger, minced
1 tablespoon sugar
2 tablespoons tamari sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon sesame seeds, lightly toasted
In small bowl, mix sugar, tamari and vinegar; stir until sugar is dissolved. Add sesame oil, reserved garlic mixture and sesame seeds. Spoon over eggplant, tossing lightly to mix.
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