Steamed Eggplant
(Oriental eggplants are long, thin, and light purple in color)
Serves 4 to 6
Ingredients:
1 1/2 pounds Chinese eggplant
1 tablespoon oil
1 tablespoon garlic, minced
1 tablespoon ginger, chopped fine
Sauce:
3 tablespoons light soy sauce
2 tablespoons red wine vinegar
2 tablespoons sugar
1/4 teaspoon salt
1 tablespoon sesame oil
1 teaspoon chili paste with garlic (optional)
* You can find most Chinese cooking ingredients and cookware at our
online store
at: http://www.chinesefooddiy.com/shopping.htm
Directions:
Slice eggplant diagonally into 2-inch long slices. Put on plate. Place
plate on rack
in pot or steamer. Steam covered over boiling water 30 minutes.
Combine sauce ingredients in bowl. Mix well.
Heat oil in wok. Stir-fry garlic and ginger on low frame until aroma
comes, about
30 seconds. Pour in sauce. Bring to boil. Remove from heat and cool.
Pour sauce over eggplant.
(May be prepared in advance. Do not freeze.)
