Steamed Korean Eggplant (Gaji-namul)

A friend was talking about my "smashed cucumber" post and said she does this with eggplant and gave me her recipe (which I edited to my liking).  She said she thinks it's better with eggplant.  I was intrigued, so decided to give it a try, though it took me a long while to find the eggplant at the grocery store, but I finally did.  I had them in the crisper for a few days and they lost some quality in there, so it was good I used them up today!

• 3 Korean eggplants, ends removed and washed (I've always called them Japanese eggplants so what do I know?)
• 3 garlic cloves, minced
• 3 green onions, chopped
• 1/4 cup low-sodium soy sauce
• 1 teaspoon fish sauce (I used my favorite Red Boat)
• 1 tablespoon Korean chili sauce (Gochujang is what I would have used except I had chef David Chang's Ssäm sauce in my fridge so that was perfect!)
• 1/2 teaspoon crushed red pepper flakes
• 2 teaspoons toasted sesame oil
• Toasted sesame seeds, for garnish
• Handful of cilantro, chopped coarsely 

I made the dressing first.  With a whisk, I mixed the garlic, green onions, soy sauce, fish sauce, chili sauce, pepper flakes, cilantro and sesame oil in a bowl.  I set aside.

I have a steamer that is an insert to my dutch oven.

I covered the bottom with parchment paper cut out to fit the steamer pan.  I cut eggplants in half lengthwise then crosswise into 2 inch pieces.  When the water boiled, I put them in the steamer and covered with a lid.

I let this go for about 30 minutes over medium heat.  I let them steam until they looked soft and tender.  Her recipe said 5 minutes - must be some powerful steaming that I know nothing about or maybe the parchment paper blocked it from doing it quickly?

I removed the eggplant to my cutting board and let cool - what was up with that color???  I combined this with the dressing until all was well coated.

I garnished with the sesame seeds, mixed once more and served.  

Because the steam time was so long, I couldn't cool it long enough so it was warm when we ate it.  The dressing was amazing, but the texture of the eggplant was undesirable.  I think I over did it. I  think the cut was wrong as well.  Next time I'd try no parchment and quarter the pieces instead of halve them.  I will try it once more.  Son ate it but only because of the dressing - he did not like the texture at all.  I have it cooling in the fridge and will try it with some quinoa for lunch tomorrow.

October 11th:

Well, it was much better tasting and texturally when cold.  BUT, WOW - that garlic bloomed and packed a wicked punch!  👊  It was like Greek food garlic x 10!!!!  It had to go in the garbage or I would have cleared out my office.  Hmmm...🤔  (Anyway, I'm sending this to my friend now so she can tell me the error of my eggplant ways).