Trim the top and ends off of 2 Japanese eggplant and cut in half lengthwise (here, ½ large eggplant, cut into half lengthwise and then into ½ inch slices). Separately, combine 4 minced garlic cloves, 1 chopped scallion, 3-4 red chilies (I used 1, cut on a diagonal), and 2 Tbsp soy sauce, and set aside. Bring a steamer to a boil, then place the eggplant slices in a heatproof bowl (here, I used a cake pan) and steam until tender (b/w 10 and 20 mins). Place cooked eggplant slices in a serving dish, topping each slice with the sauce. Recipe from The Food of Taiwan by Cathy Erway. (June 2015)
Cooking Adventures 