Step 1

Chop eggplants into 2" long segments, then chop them in half lengthwise.

Step 2

Boil water and lay the steaming tray on top.

Step 3

Lay the eggplant skin side down on the steaming tray. Steam in low-med heat for 8-10 min or until chopstick can poke easily.

Step 4

Carefully place the cooked eggplant onto a strainer with a bowl underneath and let it cool for about 10 min. Poke the eggplant with chopstick in the middle, split in half, lengthwise. Repeat on all eggplants. Let the eggplants rest on the strainer for another 10 min.

Step 5

In a big bowl, combine all the sauce ingredients and mix well. Take the strained liquid from the eggplant and add it to the sauce mixture. Mix well. (The strained liquid will be somewhat thick, measuring around 4Tbsp.)

Step 6

Place the eggplant into the mixing bowl and pour the sauce mixture on top. Gently toss with spoon until sauce is mixed well. Sprinkle with sesame seeds on top, optional.

Step 7

Can be consumed on same day or leave in the fridge over night for intense flavoring! Best to consume within 3-4 days. Best to store in a container with tight lid.