Step 1

In 2 batches, place eggplant in a steamer over a saucepan of simmering water and steam for 15 minutes or until tender. Set first batch aside, covered with foil, on a tray and repeat with remaining eggplant.

Step 2

Meanwhile, combine light and dark soy, sugar, rice wine and sesame oil in a small saucepan over high heat and bring to a simmer. Reduce heat to medium and cook for 3 minutes or until reduced slightly. Stir through ginger and set aside.

Step 3

Meanwhile, place shredded spring onion in a bowl of iced water for 5 minutes to curl. Drain and pat dry with paper towel.

Step 4

Transfer eggplant to a serving dish, spoon over some warm soy dressing, and scatter with spring onion and sesame. Serve with remaining soy dressing.