Steamed Eggplant With Garlic And Chilli Recipes
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.
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