Cut eggplant into 2” (5 cm) long 1/2” (1 cm) thick sticks. Stack evenly on a plate that can fit into your steamer.
Set up your steamer by adding water to the pan and stacking the steaming rack on top. Place the plate of eggplant onto the steaming rack. Heat over medium-high heat, covered, until steam comes out of the steamer. Turn to medium heat. Let steam until eggplant reaches desired doneness, about 10 minutes for a chewy texture, and 15 minutes for a very tender texture.
While cooking the eggplant, combine all the sauce ingredients in a small bowl. You might need to add 1/2 to 1 tablespoon of water to the sauce and mix again, to get the desired consistency.
When the eggplant is cooked, remove the steamer from your stove immediately. Carefully uncover the steamer and let the steam out. Remove the plate of eggplant from the steamer with your oven mitts on. Let the eggplant cool down for a few minutes. The eggplant can be eaten at room temperature, cold, or slightly warm. Drain the liquid from the plate if there is any.
When you’re ready to serve, pour the sauce over the eggplant. Garnish with more chopped green onion, toasted sesame seeds, and / or chili oil. Enjoy!