Recipe adapted from: ellielikes.cooking
*Notes
The sauce is very flexible. Some people like stronger green onion and ginger flavors, but some may find it overpowering. So start small and adjust to your tastes!
GREEN ONIONS: Start with 2 and add more if you’d like a stronger green onion flavor.
GINGER: Add more if you like a spicier ginger flavor.
SESAME OIL: Feel free to add more if you want a stronger sesame flavor.
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*Notes
The sauce is very flexible. Some people like stronger green onion and ginger flavors, but some may find it overpowering. So start small and adjust to your tastes!
GREEN ONIONS: Start with 2 and add more if you’d like a stronger green onion flavor.
GINGER: Add more if you like a spicier ginger flavor.
SESAME OIL: Feel free to add more if you want a stronger sesame flavor.
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Ingredients
- 2 Japanese Eggplant Ho Farms
- 2-3 green onions Kahumana Farm Hub
- 2-3 tsp ginger grated
- 1-2 Tbsp Shoyu adjust to taste
- 2 tsp sesame oil
- toasted sesame seeds
- rice
Servings:
Units:
Instructions
- 1. Slice eggplants into strips and place in a steamer. Steam until soft, about 10-15 minutes depending on your desired texture. Alternatively, you can steam the eggplant whole and scoop out the flesh (more cook time, but less prep work).
- 2. Meanwhile, cook rice. Mix together green onion, ginger, soy sauce, sesame oil.* Taste and optional sweetener and rice vinegar if desired.
- 3. Let the eggplant cool for a few minutes, then mix with green onion dressing. Serve warm, or store in the fridge and serve cold later. The eggplant will soak up more flavor as it sits.
- 4. Garnish with sesame seeds as desired before serving. Serve this eggplant dish with steamed rice, miso soup, or tofu!
Recipe Notes
Recipe adapted from: ellielikes.cooking
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