Steamed Japanese Eggplant with Spicy Green Onion-Ginger Sauce

Ingredients

• 1 teaspoon chile paste with garlic
• 1 teaspoon extra-virgin olive oil
• 2 tablespoons low-sodium soy sauce
• ¹/₃ cup minced green onions
• ¼ cup cilantro leaves (optional)
• 1 teaspoon grated peeled fresh ginger
• 2 tablespoons rice vinegar
• + 1 more ingredients
• • 12 ounces Japanese eggplant, cut into 3 x 1/2-inch sticks (about 5 cups)

Steam eggplant, covered, 2 minutes or until crisp-tender. Combine remaining ingredients in a small bowl; stir well. Divide eggplant sticks evenly among 4 plates; drizzle with the sauce. Garnish with cilantro leaves, if desired.

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