Steamed Eggplant With Garlic And Chilli Food
CHINESE STEAMED EGGPLANT WITH GARLIC AND CHILLI RECIPES
Provided by Harpreet
Yield 2
Number Of Ingredients 9
Steps:
- Wash the eggplant and cut into 5-6 cm long piece. spreads easily in a steamer. In a large pot or wok with water to bring to the boil. Cover for 10-12 minutes.
- Garlic and ginger chop finely. If you are still keen on eating, chop finely ¼ peppers.
- Bring eggplant out, let it cool, rinse with hands into thin strips. Place all the aubergines in a bowl, garlic and hot peppers.
- Mix all the ingredients for the sauce together.
- Heat oil in the wok, ginger and the sauce in the wok 2 sec. Roast. Then pour on the eggplant and garlic.
- Mix everything well!
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
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 MINCED CHICKEN IN RICE VINEGAR
This is a recipe from a local maid, a friend, who had learnt from her Japanese boss, simply steamed the eggplant , add vinegar, soya sauce and sugar. A very simple dish.
Provided by Jeff LimChef166107
Categories One Dish Meal
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- 3 small eggplants or 1 large eggplant, cut in chunks, place on the steamer, add vinegar sauce(sugar to add into vinegar).
- Steam the eggplant till soft (about 20 minutes).
- Stir fry the marinated minced chicken, once cooked, pour over onto the steamed eggplant.
- Steamed another 10 minutes to have the juices from the chicken to dissolve into the eggplant.
- When ready, sprinkle spring onion and sliced chilli.
- Serve with other dishes.
- Serve with steamed rice.
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- 1. Peel the eggplant and cut eggplant lengthways into 1.5cm slices, then cut each slice into 1.5cm strips.
- 2. Meanwhile, to make the chilli and garlic dressing by placing the dressing all ingredients in a small heavy-based saucepan and bringing to the boil. Reduce heat and simmer, uncovered, for 2 minutes or until slightly reduced, then set aside.
- 3. Arrange eggplant in one layer on a heatproof plate that will fit inside a steamer basket. Place plate inside steamer, position over a deep saucepan or wok of boiling water and steam, covered, for 6 minutes or until eggplant is just tender when pierced with a knife. Carefully remove plate from steamer and allow eggplant to cool slightly.
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