Sunday, April 15, 2007

Steamed Eggplant in Soy Sauce

This quick and easy steamed dish is using eggplant, aubergine or brinjal. Choose eggplant with smooth and unblemished skin. Normally, eggplants are not peeled as the skin preserves their texture, taste and shape.

Preparation: 5 mins, Cooking time: 10 mins

Ingredients (serves 2)
° 1 long slender eggplant, sliced
° 1 thin slice ginger, chopped
° 1 fresh red chilli, seeded and finely chopped
° a small handful fresh coriander leaves, for garnish
° 1.5 tablespoons vegetable oil
° 1.5 tablespoons light soy sauce


1. Arrange the eggplant in a heat proof serving plate and steam for 10 minutes or until soft.
2. Garnish steamed eggplant with coriander.
3. Heat the oil in a wok and add ginger, chilli and stir-fry briskly until aromatic. Drizzle over the steamed eggplant.
4. Add light soy sauce before serving.

1. Peel the skin of eggplant, if desired.

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