Eggplant in Garlic Sauce

Ingredients
3 large Asian eggplants (about 1 pound)
3 tablespoons premium soy sauce
1 1/2 teaspoons chili oil
1 tablespoon Chiankiang black vinegar or good quality balsamic vinegar
1 tablespoon minced fresh ginger
1 1/2 tablespoons minced garlic
1 green onion, white and green parts, thinly sliced
Directions

Trim the eggplants.

Cut them lengthwise in quarters and then again crosswise in 2 to
3 inch pieces.

Fill the bottom of a steamer with water, bring the water to a
boil over high heat, and set the eggplant pieces on a steamer
tier (they don't need to be put on a plate first) over boiling
water.

Cover and steam 4 minutes, or until soft when pressed with a
chopstick. Set aside to cool to room temperature.

To Make the Dressing: Whisk the soy sauce, chili oil, vinegar,
ginger, and garlic in a small bowl until combined.

To serve, toss the room temperature eggplant in half of the
dressing and arrange it on a platter. Pour over the remaining
dressing.

Garnish with green onion.