Spicy Steamed Eggplant
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 lbs Japanese eggplants, trimmed (I peel them)
- 1 teaspoon salt
- 1⁄4 cup soy sauce (I use low-sodium)
- 2 tablespoons sesame oil
- 1 1⁄2 tablespoons garlic, minced
- 1 tablespoon rice wine
- 1 tablespoon rice vinegar
- 1 tablespoon green onion, minced
- 1 tablespoon hot pepper oil (I use two teaspoons sambal oelek)
- 2 teaspoons sugar
directions
- Cut eggplants lengthwise into 1 inch spears and roll-cut the spears into 1 inch pieces. (You can use regular eggplants, but peel first). Sprinkle with salt, arrange the pieces on a steamer, and steam for 20 minutes or until tender.
- In a small bowl combine the soy sauce, sesame oil, rice wine, rice vinegar (I use 2 T rice wine vinegar and skip the rice wine), minced green onion, hot pepper oil (or sambal oelek) and sugar.
- Pour the mixture over the hot eggplant in a serving dish, and toss until the eggplant is well coated.
- Serve immediately with hot steamed rice.
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RECIPE SUBMITTED BY
Hello! I am a nephrologist, and I live on the tip of the Adriatic with my adored husband. But I was raised and got my professional training in the beautiful San Francisco Bay Area.
I'm not the greatest cook, but I love to try new recipes. My favorite cook books are Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck; The Classic Italian Cook Book by Marcella Hazan; San Francisco à la Carte by the Junior League of San Francisco; Regional Italian Cooking by Ada Boni -- and many, many more.
My husband is a conservative eater, though. He would like to have spaghetti with tomatoes and a steak every night of the week. He says other foods give him heartburn. Gosh.
I am very grateful for Recipezaar because I have found many substitutes for staples that are not always available where I live.
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