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Steamed Aubergine with Spring Onion & Garlic Dressing

Prep: 10 Mins

Cook: 15 Mins

What could be finer than trying out our steamed aubergine with spring onion and garlic dressings. Try out this perfect side garnish.

IngredientsMethod
  • 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

1. 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.

2. Finely chop the garlic, spring onion and coriander

3. Mix ‘The Sauce’ ingredients together until the sugar is fully dissolved

4. 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

5. 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

6. Once fully cooked, pour the sauce over the aubergine, mix lightly and serve

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  • 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

1. 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.

2. Finely chop the garlic, spring onion and coriander

3. Mix ‘The Sauce’ ingredients together until the sugar is fully dissolved

4. 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

5. 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

6. Once fully cooked, pour the sauce over the aubergine, mix lightly and serve

View Our Products

Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.

Woks

Utensils

Gift Vouchers

Classes

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