Steamed Eggplant

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1 1/2 pounds chinese eggplant
1 tablespoon oil
1 tablespoon garlic, minced
1 tablespoon ginger, chopped fine
Sauce:
3 tablespoons light soy sauce
2 tablespoons red wine vinegar
2 tablespoons sugar
1/4 teaspoon salt
1 tablespoon sesame oil
1 teaspoon chili paste with garlic (optional)

Cut eggplant lengthwise into thick shredded pieces. Put on plate. Place plate on rack in pot or steamer. Steam covered over boiling water 30 minutes.

Combine sauce ingredients in bowl. Mix well.

Heat oil in wok. Stir-fry garlic and ginger on low frame until aroma comes, about 30 seconds. Pour in sauce. Bring to boil. Remove from heat and cool. Pour sauce over eggplant.

Serves 4 to 6



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