Cherry & Dennis Recipes
Steamed Eggplant with Garlic
蒜蓉蒸茄子
Recipe overview
Eggplant strips steam until tender while a garlic-soy dressing cooks separately, keeping the workflow within 15 minutes. Open the steamer away from hot steam.
01
Ingredients
Main ingredients
- 500 g purple eggplants
- 5 clove garlic
- 1 stalk spring onion
Seasoning
- 1 tbsp light soy sauce
- 1/2 tsp sugar
- 1 tsp sesame oil
- 1 tbsp cooking oil
- 1 tbsp water
02
Tools
- knife
- cutting board
- steamer
- steaming rack
- shallow dish
- small bowl
- frying pan
- spatula
- tongs
- oven mitts
- measuring spoons
03
Steps
Step 1
Boil steamer water
Add enough water below the rack, cover and bring to a full boil; water must not touch the dish.
Step 2
Wash eggplant
Wash and dry the eggplant, then trim the stem.
Step 3
Cut into strips
Cut eggplant into even strips about 6 cm long and 1.5 cm thick.
Step 4
Arrange eggplant
Arrange eggplant evenly on a heatproof shallow dish without a thick pile.
Step 5
Mince garlic
Mince garlic and slice spring onion, keeping them separate.
Step 6
Mix dressing
Mix soy sauce, sugar, sesame oil and 1 tablespoon water.
Step 7
Steam eggplant
Using oven mitts, place the dish in the steamer, cover and steam for 7–8 minutes; open the lid away from hot steam.
Step 8
Heat oil
While eggplant steams, heat oil in a small pan for about 30 seconds over medium-low heat without smoking.
Step 9
Cook garlic
Cook garlic for about 45 seconds until fragrant and lightly golden, not burnt.
Step 10
Finish dressing
Pour in the soy mixture and simmer for 30 seconds until the sugar dissolves, then turn off the heat.
Step 11
Check eggplant
Eggplant is ready when chopsticks pass easily through the thickest strip; steam 1 minute more if firm.
Step 12
Dress and serve
Carefully remove the hot dish, spoon over garlic dressing, add spring onion and serve.
Common mistakes
- Strips that are too thick make the 15-minute workflow unrealistic.
Tips
Steam the eggplant while cooking the dressing to finish within 15 minutes.
