Spicy Steamed Eggplant

    Spicy Steamed Eggplant

    (1)
    6saves
    25min


    2 people made this

    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 

    1. Mix the eggplant with salt and let sit for a few minutes. Rinse and drain.
    2. Steam the eggplant over high heat for 10 minutes or until soft. Let cool.
    3. Make the sauce by mixing together the soy sauce, vinegar, sugar, ground Szechuan pepper, spring onion, chilli oil, garlic, salt and sesame oil.
    4. Pour the sauce over the aubergines and lightly toss. Garnish with the coriander and serve.
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    Reviews and Ratings
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    Reviews in English (1)

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    Found this an excellent, alternative quick way to cook aubergines. I doubled the proportions of the dressing as I also added kidney beans, onions, and black bean paste for a main dish and gently heated. Didn't salt the aubergines as they weren't bitter, omitted the MSG for health, and didn't have any cornflour. Delicious, thank you.  -  18 Nov 2011  (Review from Allrecipes UK & Ireland)

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