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Steamed Eggplant with Asian Dressing


4 Japanese Eggplants
2 tablespoons Red Rice Vinegar
2 tablespoons Light Soy Sauce
1/2 cup Vegetable Oil
1/4 teaspoon Sesame Oil
1-1/2 teaspoons Granulated Sugar


1. Remove stems from eggplants.

2. Cut eggplant lengthwise. Cut each lengthwise again, to make 4 quarters.

3. Steam eggplant in vegetable steamer over boiling water 5 minutes.

4. Remove from heat. Allow cooling.

5. Combine red rice vinegar, light soy sauce, vegetable oil, sesame oil and sugar in small bowl.

6. Serve over steamed eggplant.

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