Steamed Asian Eggplant with Soy Sauce, Sesame Oil & Hot Chili Pepper Dressing

Slice eggplant lengthwise into 1/4 inch thick pieces.

Line bamboo steamer with parchment paper. Place sliced eggplants in bamboo steamer and cover with lid.

In a large skillet or wok, add about 2 inches of water. Place bamboo steamer with eggplant in water. Fire up the stove until water starts to boil. After water starts to boil, reduce heat and simmer for 7 minutes only, allowing the steam to cook the eggplant until tender but not mushy.

For the dressing, in a small bowl, mix scallions, garlic, soy sauce, sesame oil, sirracha sauce, and red pepper flakes.

Plate steamed eggplant and pour dressing over.