Chinese•healthy
Chinese Steamed Eggplant 蒜蓉蒸茄子
This chinese preparation of the humble eggplant is simple but really good, resulting in a flavorful, creamily tender vegetable dish that makes you go back for more and more.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 chinese eggplants
- 3 cloves garlic, finely minced
- 3 small red chilis, chopped
- 3 tbsp of oil
- 2 tbsp spring onions
- 1 1/2 tbsp soy sauce
- 2 tsp sugar
- 1/2 tsp sesame oil
- 1/2 tsp rice vinegar
Instructions
- 1
Wash and cut the eggplants to 2 1/2 inch lengths, discarding the stems. Place eggplants into steamer.
- 2
Steam for 25-30 minutes until really soft.
- 3
Cut or tear each piece into bite sized shreds. Pile attractively into serving dish.
- 4
Mix soy sauce, sugar, sesame oil, and rice vinegar in a bowl.
- 5
Heat oil in wok and fry the garlic and chilis over medium heat until garlic is a golden brown. Pour the garlic hot oil into the marinade. Stir until well mixed
- 6
Pour sauce over the eggplants, sprinkle with spring onion