Steamed Chinese Eggplants with Garlic Soy Sauce recipe




This recipe is a delicious and healthy alternative to preparing eggplants. When frying eggplants, they soak up loads of oil very quickly. But steaming makes the eggplants go really tender and moist, and lighter to eat.

With garlic and soy sauce thrown into the mix, you just know this will be a winner. It is light, healthy and delicious - wonderful served with warm rice.


Steamed Eggplants with Garlic Soy Sauce

Ingredients:

1 large eggplant - quartered and cut to 5cm lengths

Sauce:
  • 1 tbsp. cooking oil
  • ½ tbsp. sesame oil
  • 2 tbsp. soy sauce
  • 1 tsp sugar
  • dash of pepper
  • 2 cloves garlic - minced
  • 1 shallot - minced

Instructions:

  1. Steam eggplants in a steamer for 7-10 minutes until desired doneness. Remove then arrange on a serving plate.
  2. Heat cooking oil on a frying pan, fry garlic and shallot till lightly browned. Continue moving them around so they don't burn.
  3. Pour the rest of the sauce ingredients into frying pan and cook until bubbling.
  4. Remove sauce from heat and pour on the eggplants.
  5. Serve with rice.

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