STEAMED EGGPLANT IN GARLIC SAUCE
There is a local oriental restaurant that has "Eggplant In Garlic Sauce" on the menu. It's so good that we always order it to go along with whatever else we're getting. I decided to see if I could duplicate this dish at home. This recipe is my version of Eggplant In Garlic Sauce. ...
Provided by J. White Harris
Categories Vegetables
Time 27m
Number Of Ingredients 11
Steps:
- 1. Cut eggplant into bite size pieces. Put on a rack in wok or in steamer. Steam covered over boiling water until eggplant is tender, about 13 minutes.
- 2. While the eggplant is steaming combine sauce ingredients in a bowl and mix well.
- 3. Heat oil in skillet or wok. Stir-fry garlic and ginger until aroma comes, about 1 minute. Pour in sauce and bring it just to a boil then remove it from heat and cool.
- 4. Put the steamed eggplant on a serving dish. Pour the sauce over the eggplant. Garnish with scallions and serve.
EGGPLANT WITH GARLIC SAUCE
Provided by Paula Disbrowe
Categories side dish
Time 30m
Yield Serves 3 to 4
Number Of Ingredients 11
Steps:
- Place the eggplant in a large bowl. Sprinkle all over with salt and toss. Set aside.
- In a small bowl, whisk together the soy sauce, sugar and cornstarch until the cornstarch dissolves. Stir in 3/4 cup water, the garlic and the soybean and chili pastes.
- In a large wok or sauté pan, heat 1 tablespoon of the oil over high heat. When the oil just starts to smoke, add the pork, season with salt and cook, stirring, until no longer pink, about 2 minutes. Using a slotted spoon, transfer the pork to a plate.
- Dab eggplant dry with paper towels. In the wok, heat the remaining 1 tablespoon oil over medium high until it just starts to smoke. Add the eggplant, and sauté until lightly browned and tender, about 5 minutes. Add the soy-sauce mixture. Cook, stirring, for about 1 minute. Once the sauce thickens, add the pork and 3/4 cup water. Bring to a boil, and then reduce to a lively simmer until the sauce thickens and the eggplant is tender, about 10 to 12 minutes, stirring occasionally. Season to taste with salt. If you choose, serve with rice.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 438 milligrams, Sugar 6 grams
STEAMED EGGPLANT
This salty savory banchan (side dish) is traditionally served chilled, making it a perfect vegetable side dish with a bowl of rice. The Japanese eggplant in this recipe is steamed and softened just enough and tossed and soaked in a slightly salty, garlicky, spicy sauce. The hint of saltiness from the fish sauce and hint of both sweetness and bitterness from the eggplant make this dish such a great pairing.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Quarter 2 pounds Japanese eggplants lengthwise and cut into 2-inch pieces; season with salt. In two batches, cook the eggplants in a steamer over medium-high heat, tossing halfway, until softened, 6 minutes. Let cool on paper towels. Whisk 1 tablespoon soy sauce, 2 teaspoons each sesame oil and minced garlic, 1 teaspoon fish sauce, 1 teaspoon gochugaru and 1 teaspoon rice vinegar in a large bowl. Toss the eggplants in the sauce; top with chopped scallions and toasted sesame seeds.
STEAMED EGGPLANT WITH GARLIC AND CHILLI
Make and share this Steamed Eggplant With Garlic and Chilli recipe from Food.com.
Provided by melting pot
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine soy sauce, vinegar, garlic and sugar in a bowl. Set aside.
- Slice eggplant into thin slices and place on a heatproof plate. Place plate in a steamer, cover with lid and steam for 15 minutes.
- Pour over sauce and steam for another 5 minutes.
- Serve sprinkled with 1 finely sliced small red chilli and 1 small handful chopped coriander.
Nutrition Facts : Calories 38.7, Fat 0.2, Sodium 505.2, Carbohydrate 8.3, Fiber 4, Sugar 3.9, Protein 2.1
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