Category: Vegetables

4 Cloves garlic, finely minced

1 Fresh jalapeno pepper, chopped

1 Green onion, chopped

1/4 cup Light soy sauce

3 tbsp Sesame oil

6 Chinese eggplants

1. In a small bowl, combine the garlic, jalapeno, green onion, soy sauce and sesame oil, stir and let sit for half an hour.



2. Meawhile pour the water into the steamer and bring to a boil. Place the eggplants on the rack and steam for about 15 minutes or until tender.



3. Slice eggplant into 1 inch thick pieces and place on a platter, spoon the sauce over top.



Recipe by: Under the Golden Pagoda - Best of Burmese Cooking



Posted to recipelu-digest Volume 01 Number 233 by RecipeLu <recipelu@geocities.com> on Nov 09, 1997