The vegan recipe for Steamed Eggplants with Sauteed Ginger and Sesame Oil:
servings – 2
- 2 eggplants
- 3 slices ginger (cut into fine strips)
- 2 tbsp sesame oil
- soy sauce to taste
- Steam the eggplants for about 10 minutes, remove, gently scrape out the pulp with a spoon or fork and place it on a plate.
- Heat sesame oil and saute ginger strips until fragrant.
- Top the eggplant pulp with sesame oil, sauteed ginger strips and soy sauce.