Steam Eggplant with Asian Dressing

Ingredient

·         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

Direction

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.