Place eggplant in single kable bamboo or metal steamer. Steam until tender and cooked through, about 10-15 minutes.

Sesame sauce: Heat ol over medium-low heat; saute garlic and ginger until soft but not brown, about 3 minutes. Set aside.

In small bowl, mix sugar, tamari and vinegar; stir until sugar is dissolved. Add sesame oil. Reserved garlic mixture and sesame seeds. Spoon over eggplant, tossing lightly to mix. 1g protein, 4g fat. |