Hot and Spicy Eggplant

Description
.

Ingredients

 * Sauce
 * 4 medium cloves garlic, minced
 * 1 Tbs. minced fresh ginger
 * 2 Tbs. soy sauce
 * 1 Tbs. dark sesame oil
 * 2 tsp. balsamic vinegar
 * 2 tsp. rice vinegar
 * 2 tsp. hot chili oil, or more to taste
 * Pinch of sugar
 * 6 Japanese or Chinese eggplants, cut crosswise in thirds then quartered lengthwise
 * 2 medium scallions (white and light green parts), chopped

Directions
Make sauce: In medium bowl, combine garlic and ginger; whisk in soy sauce, sesame oil, both vinegars, chili oil and sugar. Set aside.

In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add eggplants, cover and steam until tender, 4 to 6 minutes.

Add eggplants to bowl with sauce and toss to coat. Divide among serving dishes, sprinkle with scallions and serve.