Hot and Spicy Eggplant

Sorry, no picture on this one! It was good though!

Hot and Spicy Eggplant (adapted from the Vegetarian Times (my new best friend))
Serve 4

4 medium cloves garlic, minced
1 T minced fresh ginger
2 T soy sauce
1 T dark sesame oil
2 tsp. balsamic vinegar
2 tsp. rice vinegar
2 tsp. hot chili oil, or more to taste
Pinch of sugar
6 Japanese or Chinese eggplants, cut crosswise in thirds then quartered lengthwise (I used regular eggplant – it’s all I had)
2 medium scallions (white and light green parts), chopped

Sauce: In a medium bowl, combine garlic and ginger; whisk soy sauce, sesame oil, both vinegars, chili oil and sugar. Set aside.

In a large saucepan fitted with steamer basket, bring 2 inches of water to a boil over high heat. Add eggplant, cover and steam until tender, 4 to 6 minutes

Add eggplants to bowl with sauce and toss to coat. Sprinkle with scallions and serve.

Enjoy!