fresh chili peppers 1 red and 1 green| cut into small circles
1tsp.minced ginger
3garlic cloves , mashed
1/2tbsp.toasted sesame seeds
1tsp.chili powder, optional
1tsp.chopped scallion white
2tbsp.vegetable cooking oil
2tbsp.light soy sauce
1tbsp.sesame oil
2tsp.black vinegar
1/4tsp.salt or as needed
1tbsp.boiled warm water
1/4tsp.sugar
Instructions
Prepare and soak the eggplant
Cut the eggplants into halves and further into small wedges. Soak in large pot of water with 1 tablespoon of white vinegar.
Make the sauce
Add garlic, ginger, scallion white, pepper powder, toasted sesame seeds and fresh pepper circles in a bowl and then drizzle around 2 tablespoons of hot oil on top. Mix in light soy sauce, sugar, black vinegar, sesame oil and 1 tablespoon of clean water. Set aside to combine for a while.
Steam the eggplants
Transfer the soaked eggplants to a steamer, try to keep some space among each one. If you get a larger steamer, lay only one layer is the best option. Heat water to a boiling firstly and then place the steamer on. Steam for 10 minutes. You will get cloud like steamed eggplant wedges.
Serve
Set up the eggplants in serving plate and then pour the sauce on top.