Steamed eggplant with crispy ginger, an excellent & appetizing dish perfect with…

Steamed eggplant with crispy ginger, an excellent & appetizing dish perfect with a bowl of rice😋. I appreciate this simpler & healthier way of cooking eggplant that my family enjoys. I hope you give this a try & have a lovely Sunday, friends⁣🤗⁣
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Recipe (yields 3 servings)⁣⁣
🌱Ingredients:⁣⁣
~ 5-6 small Japanese eggplants⁣⁣
~ 1 tablespoons *crispy ginger⁣⁣
~ a few Thai chilies, chopped⁣⁣
~ sesame seeds & scallions ⁣
🌱Sauce: ⁣⁣
~ 1 tablespoon light soy sauce/tamari, or to taste⁣⁣
~ 2 teaspoons black vinegar⁣⁣
~ 1 teaspoon finely minced garlic⁣⁣
~ 1 teaspoon finely minced ginger⁣⁣
~ 1 teaspoon toasted sesame oil (used Kadoya brand)⁣⁣
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✅Prepare a steamer with water, then lay a punctured parchment paper on the rack. Meanwhile, cut eggplants into 5-6 inches long section. For the smaller eggplant, cut it in half.⁣⁣
✅Place eggplants on the prepared steamer & steam over high heat for 8-10 minutes. Eggplant’s skin will start to turn dull purple.⁣
✅Once it’s done, carefully remove rack & let the eggplant cool off (placed mine over a cookie rack for a more airy flow)⁣⁣
✅Then, using your fingers, peel eggplants into strips & set aside.⁣⁣
✅To make the sauce, whisk together minced ginger, garlic, soy sauce, black vinegar & toasted sesame oil in a bowl until well combined. Adjust taste accordingly.⁣👌🏻⁣
✅For the *crispy ginger, sauté ginger strips in toasted sesame oil until crispy over low-med heat. ⁣⁣
✅To serve, pour the sauce over peeled eggplant then top with crispy ginger, sesame seeds, chopped scallions & Thai chilies. Enjoy!⁣⁣
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Reposted from @woon.heng