<http://schema.org/recipeInstructions>
" If using Japanese eggplants, cut into 1-inch chunks. If using Italian eggplants, halve lengthwise and slice 1 inch thick. Place half of eggplant in a vegetable steamer. Cover and steam about 15 minutes, or until tender. Transfer to medium bowl. Steam remaining eggplant in same manner and transfer to bowl. In small skillet or saucepan, heat peanut oil over low heat. Add ginger and garlic and cook, stirring frequently, about 2 minutes, or until tender. Add vinegar, sugar, soy sauce, sesame oil, and salt, and bring to a boil, stirring until sugar had dissolved, about 1 minute. Pour over steamed eggplant and toss to combine. Cool to room temperature, cover, and refrigerate until serving time. Add cilantro; toss to combine. Serve chilled or at room temperature. Sprinkle with sesame seeds before serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a28298/five-flavor-eggplant-4282/>