Steamed Spicy Eggplant

Ingredients

• 1 pound Japanese eggplants, stems removed
• 1 teaspoon peanut oil
• 3 cloves garlic, minced
• 1 scallion, thinly sliced
• 1 tablespoon chili paste
• 1 1/4 teaspoons sugar
• 3 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 1/2 teaspoons rice vinegar
• 1 tablespoon dry vermouth

Directions

1. Fill a large pot with water and bring it to a boil. Cut the eggplants lengthwise down the middle, then halve those pieces crosswise. Once the water is boiling, place a steamer basket or similar setup over the pot. Add the eggplant and steam until it is extremely tender, about 10 minutes.
2. As the eggplant cooks, warm the oil in a skillet over medium-high heat. Add the garlic and cook for 4 minutes, until it turns golden. Transfer the garlic to a large bowl.
3. Put the scallion, chili paste, sugar, soy sauce, sesame oil, rice vinegar, and vermouth into the same large bowl. Stir everything together until the sauce is evenly mixed.
4. Once the eggplant is finished steaming, add it to the large bowl and carefully toss it with the sauce. Serve warm.