Crunchy Spice Chili oil steamed aubergine

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.

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Prep Time 5

Cook Time 10

Total Time 15

Course Appetizer, Salad, Side Dish

Cuisine Chinese

Servings 4 people

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 onions
Mix together soy, vinegar, sugar, salt & Crunchy Spice
Drain aubergine when they are tender but not falling apart
Place aubergine in a shallow bowl
Pile ginger, garlic and spring onions on top
Heat 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