Hot and Spicy Eggplant

Ingredients

 * 6 Japanese or Chinese eggplants, cut crosswise in thirds then quartered lengthwise
 * 2 medium scallions (white and light green parts), chopped

Sauce

 * 4 medium cloves garlic, minced
 * 1 tbsp minced fresh ginger
 * 2 tbsp soy sauce
 * 1 tbsp dark sesame oil
 * 2 tsp balsamic vinegar
 * 2 tsp rice vinegar
 * 2 tsp hot chili oil, or more to taste
 * pinch of sugar

Sauce

 * 1) In medium bowl, combine garlic and ginger; whisk in soy sauce, sesame oil, both vinegars, chili oil and sugar.
 * 2) Set aside.

Assembly

 * 1) In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat.
 * 2) Add eggplants, cover and steam until tender, 4 to 6 minutes.
 * 3) Add eggplants to bowl with sauce and toss to coat.
 * 4) Divide among serving dishes, sprinkle with scallions and serve.