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2 eggplants
4 chopped garlic cloves
1 tsp. chopped ginger (I omit this always because we don't like ginger)
3 tbsp. soy sauce
3 tbsp. dry white wine (see notes)
2 tbsp. vinegar
Salt and pepper to taste
2 tsp. sugar
1 chopped green onion (scallion)
1 tsp. sesame oil

Peel the eggplants, and then make about 6 longitudinal slashes, 1" deep. Put the eggplants in a steaming dish. Steam exactly for 20 minutes. Remove and cool.

Cut to slices about 1/2 to 1" thick and arrange on a plate like rays (fans).

Mix the other ingredients, except scallion and sesame oil, and drip on top. Decorate with scallion and sesame oil, wait 20 minutes and serve.

Poster's Notes:
I made the dish with, and without wine. Instead of wine, I used OJ--even better.

If you do not have sesame oil, omit it, but don't put salad oil, it really destroys the taste.

Posted by Raya Tarab, Z'L

Nutritional Info Per Serving: N/A