Spicy Steamed Eggplant
Spicy Steamed Eggplant
This is a wonderful Chinese side dish that is also vegan. Steamed eggplant is tossed in a spicy garlic sauce. Eat with rice, or as part of a larger meal.
Ingredients
Serves: 3
- 2 Lebanese eggplants, rinsed, peeled and cut into long strips
- salt as needed
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 tablespoon sugar
- 1/4 teaspoon ground Szechuan peppercorns
- 1 tablespoon finely chopped spring onion
- 1 tablespoon chilli infused oil
- 2 1/2 tablespoons finely chopped garlic
- salt to taste
- 1 teaspoon sesame oil
- 1 tablespoon chopped coriander
Directions
Preparation:15min ›
Cook:10min ›
Ready in:25min
- Mix the eggplant with salt and let sit for a few minutes. Rinse and drain.
- Steam the eggplant over high heat for 10 minutes or until soft. Let cool.
- Make the sauce by mixing together the soy sauce, vinegar, sugar, ground Szechuan pepper, spring onion, chilli oil, garlic, salt and sesame oil.
- Pour the sauce over the aubergines and lightly toss. Garnish with the coriander and serve.
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