| | Directions | | Rinse eggplant well. Cut off tops and bottoms of the eggplants, but do not remove the skin. Cut the eggplant in half lengthwise. Use a knife to carefully cut a line down the middle of the eggplant, lengthwise. The line cut should be deep, but take care not to cut into the skin. Use a fork to puncture a few holes along the length of the eggplant as well. Heat oil in skillet on medium heat. Once the skillet is hot, add eggplant face down (skin side up). Allow to cook for two minutes and then add 1/4 cup of water. Add lid to skillet and allow eggplant to steam at medium-low heat for 10 minutes. While eggplant is steaming, prepare sauce. Put cornstarch in a bowl then add soy sauce and mix well. Add brown sugar and rice vinegar and mix well. Mince garlic clove and add to sauce bowl. Finely chop green onion and set aside. Once the eggplant have finished steaming, add sauce directly to the skillet and stir quickly for a few seconds to prevent cornstarch from clumping. Turn off heat and garnish with green onion. |
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| Ingredients | | - |  | 2 Asian eggplants |
| - | | 1 green onion, finely chopped |
| - | | 4 teaspoons soy sauce |
| - | | 1 tablespoon rice vinegar |
| - | | 1 clove garlic |
| - | | 1 tablespoon brown sugar |
| - | | 1 tablespoon oil (could be garlic, sesame etc.) |
| - | | 1 teaspoon cornstarch |
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