Name: Steamed eggplant with soy sauce dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 eggplant, peeled, cut into fingers; 2 tablespoon malt vinegar; 2 tablespoon shaoxing wine (chinese rice wine), or dry sherry; 2 clove garlic, chopped; 1 tablespoon light soy sauce; 2 teaspoon sugar; 1/4 teaspoon sesame oil; 2 green onions (shallots), finely sliced; 2 tablespoon toasted sesame seeds, to serve

Steamed eggplant with soy sauce dressing

Serves 4

Prep

10M

Cook

15M

Total

25M

Skip to Recipe

Ingredients

1 eggplant, peeled, cut into fingers

2 tablespoon malt vinegar

2 tablespoon shaoxing wine (chinese rice wine), or dry sherry

2 clove garlic, chopped

1 tablespoon light soy sauce

2 teaspoon sugar

1/4 teaspoon sesame oil

2 green onions (shallots), finely sliced

2 tablespoon toasted sesame seeds, to serve

Method

1.Place eggplant in a bamboo or metal steamer lined with baking paper. Cover and steam over simmering water for 10-15 minutes, until soft. Remove from heat and cool for 5 minutes.

2.Meanwhile, combine remaining ingredients, except green onion and sesame seeds, in a saucepan on low heat. Simmer for 3-5 minutes, until syrupy. Pour over eggplant and serve sprinkled with green onion and sesame seeds.

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Ingredients

Method

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