Steamed Eggplant

This post is in response to a request from Sharon... however, I believe this recipe sounds good enough for everyone. (If you like eggplant, that is.)

The cookbook that Granny gave David has several recipies for eggplant, but this one seems like it is the closest to what we had in China. However, I didn't get a chance to eat much while there, so I don't really remember. The other recipies have beans with it, mash the eggplant into a sludge or serve it in a clay pot. Let me know if you want one of the other recipies.

Steamed Eggplant
Cut eggplants into thickish slices. If you are using dark purple eggplants, sprinkle them with salt and leave to drain for 30 minutes. (If you are using pale Chinese eggplants, there is no need to do this.) Place the eggplants in a steaming bowl, top with rinsed black fermented beans (soybeans), dried chili flakes or sliced fresh chilies, a dash of oil or lard, and salt to taste. Steam until the eggplants are meltingly tender. Alternatively, steam the eggplants on their own, and then dress with finely chopped garlic and fresh ginger, soy sauce, Chinkiang brown (or black) vinegar, salt, sesame oil, and finely sliced scallion greens.