Eggplant is nice crispy fried or stewed with a hearty sauce. Steamed eggplant, however is probably great if you’re looking after the calories or trying to eat healthier unless…….its got a kick ass sauce to pour over the top.
Now for the kick ass sauce.
In a small saucepan, gently fry garlic ginger and chilli in the quantity and proportions that you like. As they start to take colour, add 1 cup of Chinese Black vinegar, 1/4 cup light soy, 1/4 cup Shao Shing Wine and about 2 tablespoons of sugar. Add a good 2 tablespoons of Korean sesame oil and a good glug of chilli oil. Vary these proportions to your liking and let the lot reduce by at least half and become a little thick and sticky.
Once cooled, add 1 clove of finely chopped raw garlic, more fresh chilli and some chopped spring onions.
Note: Korean sesame oil is much softer than Chinese sesame oil, so you can afford to be liberal with it without swamping the flavours.
Once your eggplants are cooked, spoon the sauce over the top and garnish with coriander.