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Swathi Iyer
Servings 2 servings


  • Half of one eggplant or 2 large Asian eggplants
  • 2 green onion white and green parts
  • 1 clove garlic peeled and minced
  • ¼ inch piece fresh ginger minced
  • 2 tablespoon soy sauce
  • 1 tablespoon toasted sesame seed oil
  • ¼ teaspoon sugar
  • 1 teaspoon crushed Chile flakes
  • Toasted sesame seed for garnish I forgot to add


  • Cut the eggplant into 2 inch long pieces
  • Place it in a steamer and steam it for about 15 minutes or until it becomes soft.
  • While eggplant is steaming prepare the sauce with soy sauce, sesame seed oil, green onion, garlic, ginger, sugar and crushed Chile flakes
  • Once the eggplant is cool enough to touch mix in with sauce and serve.
  • I served with extra green onions; if you want you can add toasted sesame seeds.