I grew up eating this dish. My mom likes
to cook eggplants this way.

Its very spicy.

After eating it so many times, Ive become
an expert cooking it. Even though it
doesnt involve much cooking.

The only thing you need to learn is how to make the dipping
sauce. The dipping sauce used in Szechuan cooking is very much
like the salad dressings: Such as Ranch, French, or Italian
dressings.

Ingredients:

Eggplant 4 5
Light soy sauce cup
Black vinegar 1 tablespoon
Chili oil 2 3 teaspoon
My secret hot sauce 1 2 teaspoons
Garlic 2 3
MSG teaspoon (optional)
Sesame oil 3 4 teaspoons
Salt 1 teaspoon
Sugar 1 teaspoon

1. Cut the eggplants in half. So they fit in the steamer.
2. Place them on a steamer, with out a plate. If you place them on
a plate then on the steamer, the eggplants at the bottom will
not be cooked thoroughly.
3. Steam the eggplants until soft throughout. (15 20minutes)
4. Finely mince the garlic.
5. In a bowl, mix: soy sauce, vinegar, chili oil, hot sauce, garlic,
MSG, sesame oil, salt, and sugar.

6. Serve.

Note: When youre eating the eggplants, just tear off small pieces
and dip in the dipping sauce.

Be careful that it could be very spicy.

Instead of steaming, you could also choose to boil the eggplants.
I prefer to steam them, since this preserves their natural flavor
more.