Chinese Steamed Eggplant With Garlic And Chilli Recipes
CHINESE STEAMED EGGPLANT WITH GARLIC AND CHILLI RECIPES
Provided by Harpreet
Yield 2
Number Of Ingredients 9
Steps:
- 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.
- Garlic and ginger chop finely. If you are still keen on eating, chop finely ¼ peppers.
- Bring eggplant out, let it cool, rinse with hands into thin strips. Place all the aubergines in a bowl, garlic and hot peppers.
- Mix all the ingredients for the sauce together.
- Heat oil in the wok, ginger and the sauce in the wok 2 sec. Roast. Then pour on the eggplant and garlic.
- Mix everything well!
STEAMED EGGPLANT WITH GARLIC AND CHILLI
Make and share this Steamed Eggplant With Garlic and Chilli recipe from Food.com.
Provided by melting pot
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine soy sauce, vinegar, garlic and sugar in a bowl. Set aside.
- Slice eggplant into thin slices and place on a heatproof plate. Place plate in a steamer, cover with lid and steam for 15 minutes.
- Pour over sauce and steam for another 5 minutes.
- Serve sprinkled with 1 finely sliced small red chilli and 1 small handful chopped coriander.
Nutrition Facts : Calories 38.7, Fat 0.2, Sodium 505.2, Carbohydrate 8.3, Fiber 4, Sugar 3.9, Protein 2.1
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- Cut each eggplant crosswise into 3 equal sections, then cut each section into 8-10 bite-sized strips.
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- Cut the eggplants into small chunks as shown in the step-by-step photos above. Then transfer them to a large bowl, add the salt and mix well to combine. Allow to soak for 15 minutes (or up to 1 hour).
- Then pat the eggplants dry, sprinkle with 1 tablespoon of cornstarch and mix well to coat. (If you find the eggplants too salty after soaking, you can also rinse them under cold running water before patting them dry.)
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