Steamed Eggplant with Spicy Green Onion Ginger Sauce

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12 ounces Japanese eggplant, cut into 3 x 1/2 inch sticks about 5 cups
1/3 cup minced green onions
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon grated peeled fresh ginger
1 teaspoon extra virgin olive oil
1 teaspoon chile paste with garlic
1/4 cup cilantro leaves, optional

Steam eggplant, covered, 2 minutes or until crisp tender. Combine remaining ingredients in a small bowl; stir well. Divide eggplant sticks evenly among 4 plates; drizzle with the sauce. Garnish with cilantro leaves, if desired.

4 servings.



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