Steamed Eggplant With Garlic and Chilli

The  is Steamed Eggplant With Garlic and Chilli(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!

Print Recipe

Chinese Steamed Eggplant With Garlic and Chilli Recipes

Cuisine

Vegetarian, Eggplant

Prep Time

5

Cook Time

20

Passive Time

25

Servings

Ingredients

• 1 eggplant (300 g - 350 g)
• 4 garlic clove
• 0.5 cm long piece of ginger
• ¼ peppers
• 2 tablespoons Vegetable oil

Sauce

• 2 tablespoons light soy sauce
• 1 teaspoon rice wine to boil
• 10-15 drops fish sauce
• ½ teaspoon sugar

Cuisine Vegetarian, Eggplant Prep Time 5 Cook Time 20 Passive Time 25 Servings Ingredients 1 eggplant (300 g - 350 g) 4 garlic clove 0.5 cm long piece of ginger ¼ peppers 2 tablespoons Vegetable oil Sauce 2 tablespoons light soy sauce 1 teaspoon rice wine to boil 10-15 drops fish sauce ½ teaspoon sugar

Instructions

1. Wash the eggplant and cut into 5-6 cm long piece. spreads easily in a steamer. In a large pot or wok with water to bring to the boil. Cover for 10-12 minutes.

   
2. Garlic and ginger chop finely. If you are still keen on eating, chop finely ¼ peppers.

   
3. Bring eggplant out, let it cool, rinse with hands into thin strips. Place all the aubergines in a bowl, garlic and hot peppers.

   
4. Mix all the ingredients for the sauce together.

   
5. Heat oil in the wok, ginger and the sauce in the wok 2 sec. Roast. Then pour on the eggplant and garlic.

   
6. Mix everything well!

   

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