Eggplant salad 涼拌茄子

Ingredients:

1. Eggplants, 2 pounds
2. Sugar, 2 Tablespoons
3. Vinegar, 1 Table spoon
4. Salt, 1 teaspoon
5. Soy sauce, 2 teaspoons
   

Directions:

1. Remove the stems from eggplants;
2. Cut the eggplants in half or to fit the pot; (see the picture below)
   
3. Put the eggplants and 1 cup of water in the pot and heat at the highest setting until the water boils;
4. Cover, reduce heat to medium high and continue to steam until the eggplant becomes tender about 10-15 minutes;
   
5. Be careful not to let all the water evaporate; add more water, if necessary.
   
6. Put the steamed eggplant in a big bowl;
7. Adjust the taste with sugar, salt , soy sauce, vinegar;