Steamed Eggplant, liang ban qie zi

Ingredients

-Chinese eggplant ( not American - the
skin is too thick)

-Chopped cilantro

-Chopped garlic

-Chopped green onions

-Red pepper flakes

-Soy sauce

-Sushi vinegar
-Sugar (if using regular rice vinegar, or optional)

-Salt (if using less soy sauce)

TCM Properties

Eggplant - sweet, cooling, clears heat, moves blood

stops bleeding, reduces swelling. But once steamed, it 

is more neutral

1. Steam eggplant until soft, about 15-20min

2. Peal open eggplants with fork
 ("Mom, is this how you always make it?
Well,  sometimes I use chopsticks" ...I was referring to the method of  preparation).

3. Add chopped cilantro and garlic

4. Heat up a little oil, add red pepper flakes and green onions, just for a moment until fragrant

5. Turn off heat, and add soy sauce, sushi vinegar, 
and sugar (optional) to dissolve.

6. Pour oil/sauce over eggplant, mix, let sit for a few minutes
before serving