Steamed Eggplant with Garlic-Chili Dressing

Wash the Chinese eggplant thoroughly. Trim off the stem and cut the eggplant into 3-inch long pieces, then slice each piece lengthwise into 1/2-inch thick strips.

Arrange the eggplant strips in a single layer on a heatproof plate that fits inside your steamer. Ensure there is enough space for steam to circulate.

Bring water to a boil in a steamer pot. Once boiling, carefully place the plate with eggplant into the steamer. Steam for 10-12 minutes, or until the eggplant is very tender and easily pierced with a fork.

While the eggplant is steaming, prepare the sauce. In a small bowl, combine the minced garlic, light soy sauce, rice vinegar, sugar, chili oil, and sesame oil. Whisk until the sugar is dissolved.

Once the eggplant is cooked, carefully remove the plate from the steamer. Drain any excess liquid that has accumulated on the plate.

Pour the prepared sauce evenly over the hot steamed eggplant. Garnish with fresh chopped cilantro before serving.