Chili Steamed Aubergine
Steaming aubergine gives a light and soft texture making it a delight to eat, and ready to soak up flavours. A Chinese technique is used to release the flavours of garlic, ginger and spring onions, then topped with a delicious sauce this recipe is morish. Enjoy cold or warm with rice.
Ingredients
- 1 large Aubergine
- 3 tablespoon Light Soy Sauce
- 1 tablespoon Chinkiang Vinegar
- pinch Sugar
- pinch Salt
- 2 cloves Garlic
- 1 cm Ginger
- 2 Spring Onions
- 1 tablespoon Crunchy Spice or to taste
- 3 tablespoons sunflower oil (or other neutral oil)
Instructions
- Cut aubergine into finger size strips
- Steam aubergine until tender:- Steam for 8-10 minutes- Microwave in a covered glass or ceramic container with 2 tablespoons water for 4 minutes or until tender
- Grate garlic and ginger, finely slice spring onionsMix together soy, vinegar, sugar, salt & Crunchy Spice
- Drain aubergine when they are tender but not falling apartPlace aubergine in a shallow bowlPile ginger, garlic and spring onions on topHeat the sunflower oil until hot then pour over the top to sizzle the ginger and garlic and release their aroma
- Pour the sauce mixture over the top
- Enjoy at room temperature as part of a banquet or simply over rice
