Korean BBQ steamed eggplants
2 medium size Korean/Asian eggplants, cut in strips
2 teaspoons sesame oil
1 tbsp Savvy Pantry Korean BBQ seasoning mix2 tbsp scallions, finely chopped
1 teaspoon minced garlic
1 1/2 tablespoons soy sauce
Boil the water in a pot with a steamer basket.
Place the eggplant pieces in the steamer basket, cover and steam until softened, about 7 minutes.
Transfer to a bowl to cool. Add all of the remaining ingredients and gently toss everything together.