Steamed Eggplant with Garlic Sauce

Instructions

1. Prepare the eggplant
   Wash the eggplants and trim off the ends. Cut them lengthwise into quarters, then cut each quarter into 3-inch strips. If the eggplants are large, you may need to cut the strips in half lengthwise.
2. Steam the eggplant
   Set up a steamer with water at the bottom. Once the water is boiling, place the eggplant pieces in the steamer basket, cover, and steam for 10-12 minutes until the eggplant is tender and can be easily pierced with a fork.
3. Make the garlic sauce
   While the eggplant is steaming, combine the minced garlic, soy sauce, rice vinegar, chili oil (if using), sesame oil, black vinegar, sugar, salt, and water in a small bowl. Mix well until the sugar dissolves.
4. Arrange the eggplant
   Once the eggplant is cooked, carefully transfer it to a serving plate. Arrange the pieces in a single layer with minimal overlapping to ensure the sauce coats all pieces evenly.
5. Dress the eggplant
   Pour the garlic sauce evenly over the hot eggplant. The heat from the eggplant will slightly cook the garlic, taking away its raw edge while preserving its aromatic qualities.
6. Garnish and serve
   Sprinkle the chopped green onions and toasted sesame seeds over the top. Serve immediately while still warm as a side dish or with steamed rice as a light meal.