Steamed Eggplant With Garlic And Chilli Food

CHINESE STEAMED EGGPLANT WITH GARLIC AND CHILLI RECIPES

Chinese Steamed Eggplant With Garlic and Chilli Recipes image

Provided by Harpreet

Yield 2

Number Of Ingredients 9

Ingredients

1 eggplant (300 g - 350 g)
4 garlic clove
0.5 cm long piece of ginger
¼ peppers
2 tablespoons vegetable oil
2 tablespoons light soy sauce
1 teaspoon rice wine to boil
10-15 drops fish sauce
½ teaspoon sugar

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

Steamed Eggplant With Garlic and Chilli image

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

Ingredients

2 tablespoons soy sauce
1 tablespoon light-flavoured vinegar (try rice vinegar or white vinegar)
1 garlic clove, crushed
1 teaspoon caster sugar
1 eggplant (about 500g)

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

Steamed Eggplant image

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

Ingredients

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

Steamed Eggplant With Minced Chicken in Rice Vinegar image

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

Ingredients

3 small eggplants
1/2 cup rice vinegar
3 tablespoons sugar
2 stalks chopped spring onions
1 red chile, sliced
200 g minced chicken
2 teaspoons sugar
2 tablespoons light soya sauce
3 dashes white pepper powder
cornflour

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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