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Hong Kong Steamed Eggplant with Garlic Sauce
Tender, steamed Chinese eggplant is bathed in a savory and aromatic garlic sauce, creating a simple yet incredibly flavorful dish that highlights the natural sweetness of the eggplant.
ð§ ææ
- 2 medium Chinese eggplant(about 600g, cut into thick strips)
- 4 tsp Garlic(minced)
- 2 tbsp Lee Kum Kee Premium Gold Soy Sauce
- 2 tsp Boiled oil(or neutral oil)
- 10 g Red chili(shredded (optional))
- Cilantro(for garnish)
- 0.5 tsp Corn starch(mixed with 1 tbsp water)
ðšâð³ äœãæ¹
- 1
Prepare the eggplant: Wash the eggplant and cut it into thick strips (about 2-3 inches long and 1 inch thick). Place the eggplant strips on a heatproof plate suitable for steaming.
- 2
Steam the eggplant: Place the plate of eggplant in a steamer over boiling water. Steam for 6-10 minutes, or until the eggplant is tender and soft. Drain off any excess liquid from the plate.
- 3
Prepare the garlic sauce: In a small bowl, combine the minced garlic, soy sauce, boiled oil, shredded red chili (if using), and the cornstarch slurry. Mix well.
- 4
Assemble the dish: Pour the garlic sauce evenly over the steamed eggplant. Garnish with fresh cilantro.
- 5
Serve immediately while warm.
ð¡ ããã®ã³ã
- âChinese eggplants are preferred for their tender texture, but Japanese eggplants can be substituted.
- âEnsure the eggplant is steamed until very soft for the best texture.
- âAdjust the amount of chili to your preference for spice.
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- Add a pinch of sugar to the sauce for a touch of sweetness.
- A dash of sesame oil can be added to the sauce for extra aroma.