Steamed Eggplant

This is one of my favorites when I was little; and it is one of the few things my dad would personally season. Cut up eggplant is drizzled with a little salt and oil, steam for a few minutes until tender but not too soft. Toss in some sesame oil, soy sauce and, most importantly, Quhou Jiang 柱侯醬. One may use Hoisin but then I think Quhou is a lot better for this dish, more beany and less sweet.