Steamed Eggplant with Sesame and Green Onion

1 ½ lbs. eggplant (or 650 grams), any type, topped and peeled
5 green onions, white and green parts only, thinly sliced on the diagonal
1 tablespoon mixed black and white sesame seeds, toasted
2 ½ teaspoons mirin
½ teaspoon sesame oil
1 ½ tablespoons light soy sauce
2 ½ teaspoons rice vinegar
1 ½ teaspoon maple syrup
2 teaspoons peeled and finely chopped fresh ginger
1 clove garlic, crushed
salt

Fill a large pot with water to a quarter of the way up the sides and bring to a boil. Place the eggplants in a steamer or a colander hovering over the water, making sure the water doesn’t touch the base of the steamer. Cover tightly, using foil to seal the edges if you need to and steam for 30 minutes, turning the eggplants once. When the eggplants are cooked, remove the steamer from the pot and leave the eggplants to cool and drain inside the steamer. Shred the flesh by hand into long, thin strips 1/4 inch wide, then continue to drain for another 20 minutes.

Meanwhile, make the dressing. Mix together the miring, sesame oil, soy sauce, vinegar, maple syrup, and 1/4 teaspoon salt. Stir in the ginger and garlic and set aside.

Once the eggplants are completely cool, gently toss them with the dressing before adding the green onions and sesame seeds. Leave to marinate for at least 10 minutes and then serve.