Recipe: Steamed eggplant
2 spring onions, sliced
5cm piece ginger, peeled, cut into thin matchsticks
2 cloves garlic, finely chopped
2-3 tablespoons black vinegar*
pinch of sugar
2 teaspoons Chiu Chow chilli oil*
1 tablespoon toasted sesame seeds
Cut eggplant into wedges and steam until tender (around 15 minutes). In a small bowl, combine the spring oinions, ginger, garlic, black vinegar, sugar and chilli oil. Put the eggplant on a serving platter, Drizzle over the dressing, scatter over toasted sesame seeds and allow the flavours for mingle for 20 minutes before eating.
*Available at good supermarkets and Asian food stores.