Asian / Szechuan / Vegetarian

Steamed Eggplant with Spicy Garlic Sauce

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.

Let me tell you, I got a kick ass sauce !
Eggp1
Placing the portioned eggplants into a steamer, simply steam for between 10-12 mins depending on how soft and tender you like your eggplant.

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.
Eggp2
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.

Voila – fabulous eggplant with kick-ass spicy garlic sauce !
Eggp3

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s