This eggplant appetizer is absurdly easy to make yet surprisingly satisfying. Try to use straight thin purple skinned eggplants, known as Japanese or Asian eggplant – they have thin delicate skins and the flesh is sweeter.
- 3-4 (500g) Asian eggplant 紫皮长茄子
- 1/2 tablespoon Garlic cloves, minced蒜末
- 1 tablespoon Ginger, minced姜末
- 1 tablespoon Spring onion,葱末, green parts only
- 2 tablespoons Cooking oil
- 2 tablespoons light soy sauce生抽
- 1 teaspoon Chinkiang vinegar
- 1 teaspoon caster sugar
- Cut the eggplant into 8cm-long strips. Pile the eggplant strips in a bowl that would fit inside your steamer basket.
- Place the bowl in your basket and steam over high heat for about 20 minutes after water in the pot is boiled. In the meantime, combine the soy sauce, vinegar and sugar in a small bowl.
- Remove the eggplants from the steamer basket and file them in a serving dish and top them with ginger, garlic and half of the spring onions.
- Heat the oil in a pan until it is very hot. Carefully pour the hot oil over the garlic, ginger and spring onions. Pour the soy sauce mixture over the eggplant. Gently stir in the seasonings. You may cover the dish with clingy film and let it cool off in the fridge for about 20 minutes before serve – this is optional.
- For garnish, sprinkle the rest of the spring onions.