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Steamed Eggplant with Asian Dressing
4 Asian eggplants
2 tablespoons red rice vinegar
2 tablespoons light soy sauce
1/2 cup vegetable oil, such as canola
1/4 teaspoon sesame oil
1 1/2 teaspoons granulated sugar
Remove the stalk from the eggplants. Cut in the middle and then cut each half lengthwise so that you have 4 equal pieces.
Steam the eggplant over high heat until softened (about 5 minutes). Remove from the heat and cool.
Whisk together the remaining ingredients. Pour over the eggplant and serve.
Serves 4 to 6
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