Globe eggplants tend to have tough skin, so you can peel it if you'd like.
Slice eggplant into strips and place in a steamer. Steam until soft, about 10-15 minutes depending on your desired texture. OR you can steam the eggplant whole and then scoop out the flesh. This will take more cook time but less prep work.
Meanwhile, mix together green onion, ginger, soy sauce, and sesame oil. Taste and add optional sweetener or vinegar if desired.
Let the eggplant cool for a few minutes, then mix with green onion dressing. Serve warm, or store in the fridge and serve cold later. The eggplant will soak up more flavor as it sits. Garnish with sesame seeds as desired before serving.
The sauce is very flexible. Some people (like me) like stronger green onion and ginger flavors, but some may find it overpowering. So start small and adjust to your tastes!GREEN ONIONS: Start with 2 and add more if you'd like a stronger green onion flavor.GINGER: Add more if you like a spicier ginger flavor.SESAME OIL: Feel free to add more if you want a stronger sesame flavor.