Spicy Steamed Eggplant

    25 minutes

    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.

    3 people made this

    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

    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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