The is Berenjena al vapor con ajo y guindilla(蒜蓉蒸茄子) a dish with Sichuan and Hunan roots. Customarily, the eggplant is deep-fried, then stir-fried. I’ve reduced the fat here by steaming the eggplant instead. The texture is a little bit different, but the flavors are still defined and intense.
Steaming is a staple technique in Asian cuisines, from dumplings and buns to whole fish and vegetables. Cooking long and slender chinese eggplants in a bath of steam allows them to become tender and velvety without turning into mush.
Eggplant is healthy.
But in Chinese culture, aubergines are often cooked with a lot of oil. But this food is not. This is a salad, good for losing weight.
Only you should be careful! Better only in the evening they eat, because there is so much garlic in there. So, if you need enough space in the office, this food is also a good lunch! LOL!