Steamed Eggplant With Garlic and Chilli
5
People talking
Classic and simple.
- Ready In:
- 25mins
- Serves:
- Units:
5
People talking
ingredients
- 2 tablespoons soy sauce
- 1 tablespoon light-flavoured vinegar (try rice vinegar or white vinegar)
- 1 garlic clove, crushed
- 1 teaspoon caster sugar
- 1 eggplant (about 500g)
directions
- Combine soy sauce, vinegar, garlic and sugar in a bowl. Set aside.
- Slice eggplant into thin slices and place on a heatproof plate. Place plate in a steamer, cover with lid and steam for 15 minutes.
- Pour over sauce and steam for another 5 minutes.
- Serve sprinkled with 1 finely sliced small red chilli and 1 small handful chopped coriander.
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This is one of those dishes that you try in a traditional Szechuan Chinese restaurant. It’s perfect when they make it. I don’t know how many different batches I have gone through trying to figure out what exactly they do but I did discover one thing. I think they use pickled ground red chili with garlic. It sounds kind of crazy but one of the ways I found this out is by looking at other Sauce ingredients. The sauce they toss the egg plant in tastes kind of like the dipping sauce he would use for spring rolls. It’s really sweet. So I was reading a couple different ingredient lists on the back of spring rolls dipping sauce recipes and that’s where I started noticing the pickled chili garlic mixture. I added it along with a couple tablespoons of sugar, light soy sauce, a lot of garlic cloves, and every day chicken stock. These aren’t the exact proportions but you get the idea.Reply
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Interesting recipe. Thank you Melting Pot.<br/>The eggplants came quite raw to my taste, So I've put them into a heated oven for 10 minutes to give them the crisp I like.<br/>I also think this sauce would be great for chicken in oven recipe after marinading the chicken in it for a while.Reply
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Hi MP This was pretty good. I followed the recipe except omitting the sugar as there is corn syrup in the rice vinegar. I steamed them over some a recipe for cabbage rolls. VEry nice. Thank you for the recipe Judy in WAReply
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I've never steamed eggplant before, but I definitely will be doing it again! I used a microwave steamer basket. Since I used lite soy sauce, I was surprised at how salty I found this -- maybe TOO salty, and I rarely say that!! But then I thought it might be because I salted the slices and let them sweat before I steamed them, so maybe I just didn't do a good job of washing off the salt. I used brown rice vinegar and Splenda in place of the sugar. It was a delightful recipe. Thanks for posting!Reply -
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