Steamed Eggplant (Gaji-namul) serves: 4 prep time: 5 min cook time: 10 min total time:15 min Ingredients: 1 lb Korean or other small Asian eggplants, caps removed, washed 1 tsp fish sauce or Korean soup soy sauce 1 Tbs soy sauce 3 ea garlic cloves, minced 2 ea scallions (green onions), chopped 1 tsp Korean hot pepper flakes (gochu-garu) 2 tsp toasted sesame oil 2 tsp toasted sesame seeds, crushed Preparation: 1) Wash eggplants(s), cut lengthwise in half and then crosswise into 2 1/2-inch pieces. If using western eggplant, you may want to peel them after washing and cut them lengthwise in quarters or sixths. 2) Pour 2 cups of water in a medium pot and set a steaming basket over it. Bring the water to a boil over medium-high heat. Add the eggplant, cover, and steam until soft, about 5 minutes. Remove the pot from the heat, uncover, and let the eggplant cool on a cutting board or in a colander. 3) When the eggplant is cool-enough to handle, tear or cut each piece lengthwise into strips about 1/2-inch thick. Transfer the eggplant strips to a large bowl. 4) Combine garlic, green onions, soy and fish sauces, hot pepper flakes and sesame oil in a mixing bowl. Mix well with a wooden spoon. Then add the garlic mixture to the eggplant and toss well by hand or the spoon to combine. Transfer to a serving plate, sprinkle with the sesame seed, and serve. page 141 "Maangchiu's Real Korean Cooking", Maangchi with Lauren Chattman Houghton Mifflin Harcourt, (2015) ISBN 978-0-544-12989-0 http://www.maangchi.com/recipe/gaji-namul.