Buy chinese eggplant. Cut them into finger length pieces and cut each piece into cross sections of 4-8 pieces depending on mood. Soak eggplant in solution of 8 cups water and 1 cup vinegar for 5 minutes. Vinegar soak helps eggplant retain purple color during steaming. Squeeze whatever little excess water out of the eggplants.
Turn on a steamer. Put eggplants on a plate that can get hot, or a tray, or anything that will fit easily inside your steamer. If at home, steam eggplants for 10 minutes. If using a commercial steamer, steam for 3-4 minutes.
Dump the sauce on the steamed eggplants. Garnish with slanted sliced green onions.
Serve cold or warm. Works well with sticky rice.
