Posted on Mon 13th July 2020

Steamed Aubergine With Spring Onion And Garlic

Don't be fooled by the simplicity of this dish, the dressing in the aubergine really takes things to a whole new level.

Cuisine

Chinese

Time

25 mins

Servings

2 people

Ingredients

300g Chinese aubergines or regular aubergines
1 teaspoon salt

Spring Onion and Garlic Dressing

1 tablespoon light soy sauce
1 tablespoon rice vinegar
1 tablespoon granulated sugar
1 teaspoon Chiu Chow chilli oil
1 teaspoon sesame oil
1 garlic clove, finely chopped
1 tablespoon finely chopped spring onion
1 tablespoon finely chopped coriander

Method

Preparation

• Peel the aubergines and slice them into 2cm x 5cm thick sticks (roughly thumb-size pieces), put them in a bowl with the salt and cover with cold water.

• Mix the dressing ingredients together in a bowl or small ramekin until the sugar is fully dissolved.

• Drain the aubergine slices and lay them onto a large plate that will fit in your wok.

Cooking

• Set the wok up with a steamer stand and fill with boiling water to a third of the way up the sides. Place the aubergine plate into the wok, cover with a lid and steam for 10–12 minutes, or until the aubergine is tender.

• Remove the plate from the steamer, pour the dressing over the aubergine and mix together lightly.

TIP: To test whether the aubergine is cooked through, insert a fork into one of the pieces. If the fork goes straight through without any trouble, then the aubergine is ready to serve.