Steamed Aubergine with Spring Onion & Garlic Dressing
Ingredients
300g Chinese aubergines or traditional aubergine
1 tsp salt
cold water
The Sauce
1 tbsp light soy sauce
1 tbsp rice vinegar
1 tbsp sugar
1 tsp chiu chow chilli oil
1 tsp sesame oil
1 clove garlic
1 tbsp spring onion
1 tbsp coriander
Method
Preparation:
Peel the aubergines with a peeler. Try to keep peels as long as possible. You can keep the skin aside for garnish. Slice the aubergine into 2cm x 5 cm thick sticks (roughly thumb thickness), and sit them in salted water using 1 tsp salt, and enough cold water to cover the aubergines.
Finely chop the garlic, spring onion and coriander
Mix ‘The Sauce’ ingredients together until the sugar is fully dissolved
Lay the reserved purple aubergine skins down on the base of a suitable steaming dish and then place the sliced aubergine pieces on top
Cooking:
Steam the aubergine for 10 – 12 minutes or until tender enough you can push the tines of a fork through the aubergine pieces with ease
Once fully cooked, pour the sauce over the aubergine, mix lightly and serve
300g Chinese aubergines or traditional aubergine
1 tsp salt
cold water
The Sauce
1 tbsp light soy sauce
1 tbsp rice vinegar
1 tbsp sugar
1 tsp chiu chow chilli oil
1 tsp sesame oil
1 clove garlic
1 tbsp spring onion
1 tbsp coriander
Preparation:
Peel the aubergines with a peeler. Try to keep peels as long as possible. You can keep the skin aside for garnish. Slice the aubergine into 2cm x 5 cm thick sticks (roughly thumb thickness), and sit them in salted water using 1 tsp salt, and enough cold water to cover the aubergines.
Finely chop the garlic, spring onion and coriander
Mix ‘The Sauce’ ingredients together until the sugar is fully dissolved
Lay the reserved purple aubergine skins down on the base of a suitable steaming dish and then place the sliced aubergine pieces on top
Cooking:
Steam the aubergine for 10 – 12 minutes or until tender enough you can push the tines of a fork through the aubergine pieces with ease
Once fully cooked, pour the sauce over the aubergine, mix lightly and serve