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    You are in: Home / Recipes / Spicy Steamed Eggplant Recipe
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    Spicy Steamed Eggplant

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    MariaLuisa's Note:

    In Chinese: Cheng Ch'ieh Tzu. I found it in a Gourmet article by Nina Simonds. The eggplant melts in your mouth, and the dressing's delightful. Extremely easy.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      Pour the mixture over the hot eggplant in a serving dish, and toss until the eggplant is well coated.
    4. 4
      Serve immediately with hot steamed rice.

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    Nutritional Facts for Spicy Steamed Eggplant

    Serving Size: 1 (176 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 95.7
    Calories from Fat 43
    Total Fat 4.8 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 1061.5 mg
    Total Carbohydrate 11.5 g
    Dietary Fiber 5.3 g
    Sugars 5.2 g
    Protein 2.9 g

    The following items or measurements are not included:

    hot pepper oil

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