Hunan Steamed Eggplant with Garlic and Rice

Ingredients

• 2 large Chinese or Japanese eggplants, cut into 3-inch batons
• 4 garlic cloves, finely grated
• 2 tablespoons soy sauce
• 1 tablespoon Chinkiang black vinegar
• 1 tablespoon chili crisp or chili oil
• 1 teaspoon sugar
• 1 teaspoon toasted sesame oil
• 2 scallions, thinly sliced
• 2 tablespoons chopped cilantro
• 1 tablespoon toasted sesame seeds
• 4 cups cooked jasmine rice

Steps

1. Arrange the eggplant in a single layer in a steamer basket over simmering water. Cover and steam for 10 to 12 minutes until very tender.
2. Meanwhile, stir the garlic, soy sauce, black vinegar, chili crisp, sugar, and sesame oil together in a small bowl.
3. Transfer the hot eggplant to a shallow serving dish, letting any excess moisture drain away first.
4. Spoon the garlic sauce evenly over the eggplant and let it stand for 3 minutes to absorb the seasoning.
5. Scatter with scallions, cilantro, and sesame seeds.
6. Serve warm or at room temperature with jasmine rice.

Allergen note: Contains gluten, sesame and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.