Steamed Eggplant

Ingredients

4 Japanese eggplants,
soy sauce and karashi mustard


Method

Trim and cut eggplants in halves in lengthwise.
Peel the skin in vertical stripes and soak eggplants in water for about 10 minutes.
Drain and make long cuts on the surface of each eggplant.
Steam them on high heat for about 10 minutes, or until softened.
Place them on plates and chill in the refrigerator.
Serve with soy sauce and karashi mustard on the side for dipping.