Notes: I bought 4 eggplants and it took 2 batches to steam it all. When steaming multiple batches, don't let the eggplant sit out of the vinegar solution for too long because otherwise it will not stay purple after steaming. I modified the black vinegar to soy sauce ratio, where I like more black vinegar than soy sauce (~1.5-2:1 ratio?); adjust sauce ingredient amounts as necessary.
Ingredients:
1 pound Japanese or Chinese eggplant (450g, about 3 eggplants), cut into approximately 0.5x0.5x2in strips
1/4 cup white vinegar
1.5 Tablespoon Chinese black vinegar
1 Tablespoon light soy sauce
1/2-1 teaspoon sugar
1/2-1 Tablespoon Lao Gan Ma chili sauce
Directions:
- Fill a large container with about 2 quarts (8 cups) of water and 1/4 cup white vinegar. Soak the eggplant in the vinegar water for 3 minutes. Then remove the eggplant and squeeze as much liquid out as possible. Arrange them on a heat-proof rimmed dish.
- Place a steamer rack in the center of a wok. Add enough boiled water so that it just barely covers the entire steamer rack.
- Carefully lower eggplant dish into the steamer. Cover and turn the heat on high. Steam the eggplant for 8-10 minutes.
- Now make the sauce by combining the Chinese black vinegar, light soy sauce, sugar, and chili sauce.
- Remove the eggplant from the steamer (no need to pour out the liquid in the dish), and evenly pour the sauce over the eggplant. Serve hot.