Easy Chinese steamed eggplant with spicy garlic sauce

Step 1/3

• 400 g eggplants

• large pot with lid
• chopsticks
• steamer basket
• colander

Fill a big pot with water and bring it to a boil over medium-high heat. Set up a steaming station with a bamboo or stainless steel steamer or use a colander. Trim the eggplant and cut to 5 cm x 2 cm sticks. Add eggplant to the steamer loosely. Steam in the steamer covered for approx. 15 min. or until cooked enough for a chopstick to poke through.

Step 2/3

• 1 scallion
• 2 cloves garlic
• 2 slices ginger
• 1 tsp sesame seed (toasted)
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp black rice vinegar
• 2 tsp spicy chili crisp
• 2 tsp sugar

• heatproof bowl
• saucepan

In the meantime, make the sauce: thinly slice scallion and mince garlic and ginger. Add to a heatproof bowl with sesame seeds. Heat vegetable oil in a saucepan until hot and almost smoking. Pour the hot oil over the garlic-scallion mixture, let sizzle and mix. Then add soy sauce, black rice vinegar, chili oil or chili crisp, and sugar. Mix to combine.

Step 3/3

• jasmine rice (cooked, for serving)

When the eggplant is ready, remove from the steamer basket. Arrange on the serving plate and pour over the sauce. Serve the dish warm, room-temperature or cold, with steamed rice.

Enjoy your meal!