Photo: Christopher Testani; Styling: Carla Gonzalez-Hart
Hands-on Time
15 Mins
Total Time
1 Hour 25 Mins
Serves 6 (serving size: about 3/4 cup)

How to Make It

Step 1

Arrange eggplant in a vegetable steamer; steam 40 minutes or until tender. Cool slightly. Tear into long, thin strips; place in a colander. Let stand 20 minutes. Press lightly to extract moisture without mashing eggplant.

Step 2

Combine soy sauce and next 5 ingredients (through sugar) in a large bowl, stirring with a whisk. Add eggplant; toss gently to coat. Sprinkle with mint and sesame seeds.

Chef's Notes

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