Steamed Spicy Chinese Eggplant

Ingredients

• 4 Chinese Eggplant
• White Vinegar
• Garlic
• Scallions
• Oil
• Mom's Sauce

Equipment

• Steamer

Instructions

1. Boil water and prepare your steamer.

2. Cut each eggplant in half, then into 4 equal sections (yielding 8 strips per eggplant).

3. (Optional step): Fill a large container with about 2 quarts of water and 1/4 cup white vinegar. Soak the eggplant in the vinegar water for 3 minutes. Then remove the eggplant and squeeze as much liquid out as possible. Then put the eggplant on the steamer.

4. Cover and steam the eggplant for 8-10 minutes.

5. Remove the eggplant from the steamer and pour out any excess liquid.

6. Pour Mom's Sauce over the eggplant.

7. Put minced garlic + scallions in a bowl. Heat up oil in a saucepan, then pour over garlic + scallions. While hot, pour entire mixture over the eggplant. Alternatively, you can top the eggplant with minced garlic + scallions and pour the oil over that section.