|8 or 12 baby eggplant, about 4 inches long||1 thin slice fresh ginger root, finely chopped|
|1 1/2 tsp vegetable oil||2 scallions, finely chopped|
|1 tsp sesame oil||Freshly ground black pepper|
|2 tsp soy sauce||Small handful of fresh cilantro, finely chopped|
|2 tsp red wine or cider vinegar||1 tsp sesame seeds|
Heat up 3 inches of water in your pressure cooker with the steamer insert (or an improvised steamer rack) in place. Put the eggplant in the steamer. Clamp on the lid. Bring up to full pressure, turn the heat down to medium, and cook for 5 minutes. Leave to vent gradually.
In the meantime, make the dressing by mixing all the ingredients except the cilantro and sesame seeds. Season with freshly ground black pepper—no salt for now, because soy sauce is salty.
When you are ready to serve, split the eggplant lengthwise, leaving the stem on each one. Spread out on a serving platter, and distribute the dressing and cilantro evenly over them. Heat the sesame seeds in a small dry frying pan until they’re just starting to color. Sprinkle onto the eggplant and serve immediately.
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