Steamed eggplant with garlic sauce

Wash the eggplant thoroughly. Trim off the stem and cut the eggplant into 8-10 cm long sections, then slice each section lengthwise into 1.5 cm thick strips.

Arrange the eggplant strips in a single layer on a heatproof plate. Place the plate in a steamer basket over boiling water. Steam the eggplant for 8-10 minutes, or until very tender.

While the eggplant is steaming, finely mince the garlic. Thinly slice the scallions, separating the white and green parts.