Steamed eggplant with garlic sauce - How to cook a better and healthier eggplant dish

Steamed eggplant is the simplest and healthiest among all the eggplant recipes.
This Chinese steamed eggplant recipe with garlic sauce 蒜蓉蒸茄子 will tantalize your taste buds with its tender texture and savory flavor.
The dressing is a combination of garlic and chilies, vinegar, and soy sauce to achieve the perfect balance of flavors that attack your taste buds.
Let's get into the details.

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Recipe:
(Please read the full details and download the recipe at https://tasteasianfood.com/steamed-eg... )

Ingredients A (for the eggplant)
600g (1.3 pounds) eggplant
1 tsp salt
2 tbsp white vinegar
Ingredients B (for the garlic sauce)
2 tbsp oil
1 tsp Szechuan peppercorn (optional)
1 bulb of garlic, coarsely chopped
2 large red chilies, cut into short pieces
1 large green chilies, cut into short pieces
3 bird’s eye chilies, cut into thin rings
1 tsp chopped ginger
Ingredients C (seasoning for the sauce)
1.5 tbsp light soy sauce
2 tbsp oyster sauce
2 tbsp black vinegar
1 tsp sugar
2 tbsp Shaoxing wine
1 tsp sesame oil
1/4 tsp ground white pepper
2 tsp Szechuan chili oil (optional)
Ingredients D (garnish)
Some scallion to garnish
Method:
Remove both ends of the eggplants. Cut them into four to six inches long strips, about half an inch wide. Soak in the salt and vinegar solution for ten minutes. Remove and drain.
Stack the eggplant pieces crisscrossed in a steamer plate.
Steam for ten to twelve minutes. Set aside.
Saute the garlic and ginger with 2 tbsp of oil until it turns aromatic.
Add the seasoning (C) to the pan.
When it returns to a boil, add the chopped chili, stir and cook for half a minute, then remove it from heat.
Arrange the eggplant pieces on a serving plate, single layer.
Spoon part of the sauce to cover the eggplants, then continue to lay the second layer, followed by the sauce, so that the sauce is distributed equally to all the eggplant pieces.
Garnish with some thinly cut scallion to serve.

#SteamedEggplant #蒜蓉蒸茄子

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