Another recipe from SeriousEats.com.
Ingredients:
1 large globe eggplant, or 2 long Chinese or Japanese eggplants 2 tablespoons olive oil 1 teaspoon sesame oil 2 teaspoons light soy sauce 2 to 3 teaspoons rice vinegar 1 minced clove garlic 1/2 teaspoon kosher salt 1 teaspoon sugar, or to taste 2 to 3 teaspoons chili oil (optional) Finely chopped scallions or cilantro Toasted sesame seeds
Preparation:
Halve eggplants and place in a steamer. Steam until flesh feels soft and saturated with moisture, about 20 minutes. Remove from steamer and let cool. When the eggplants are cool enough to handle, scoop out the flesh in long segments, leaving out as best you can the pockets of seeds in the eggplant.
Meanwhile, whisk together olive oil, sesame oil, soy sauce, vinegar, garlic, 1/2 teaspoon salt, sugar, tahini and chili oil. Toss the eggplant in the dressing, then taste add more salt, sugar or vinegar as desired. Garnish with scallions, cilantro and/or toasted sesame seeds.