Recipe Wednesday: Chinese Steamed Eggplant

Chinese steamed eggplant served on a bed of angel hair pasta. This is also great served over rice or rice noodles.

Things have been a little hectic this week, so for Recipe Wednesday today, I’m pulling out an old favorite for you.  This recipe is incredibly easy to make and is absolutely delicious.  Steaming the eggplant leaves it melt-in-your-mouth soft and the sauce adds just the perfect hint of Asian flavor.

During the summer I grow my own Japanese eggplant, which can be used in place of the more common eggplant you find in the grocery store.  Japanese eggplants are smaller, so you may want to use two for this recipe, depending on how many people you need to feed.

Chinese Steamed Eggplant
From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce

Servings: 3-4

Ingredients:

  • 1 large eggplant, cut into 6 wedges (I cut it into smaller pieces – this is up to you)
  • 2 T vegetable oil
  • 2 cloves garlic (or more)
  • 1 garlic scape, chopped into small pieces (if you don’t have garlic scapes, you can use green onion cut into 1-inch pieces)
  • 1.5 T soy sauce
  • 1.5 T fish sauce (for a vegetarian version, use more soy sauce in place of this)
  • 1/4 t sugar

Directions:

  1. Steam eggplant until tender, about 30 minutes.
  2. Heat oil in a wok or large skillet.
  3. Stir-fry garlic scape 1 minute.
  4. Add remaining ingredients.
  5. Stir-fry 3 more minutes.
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About Em

A 30-something spanking aficionado and all around good girl :)
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2 Responses to Recipe Wednesday: Chinese Steamed Eggplant

  1. C says:

    I’m so glad I saw this before I go grocery shopping tonight!! It sounds so good.

  2. Em says:

    C, the best part is it’s incredibly easy. The steaming requires no supervision, so you can set this up when you first get home and have a meal in just over thirty minutes while you’ve been settling in. It’s also very versatile, you can adjust the ingredients in the sauce or stir-fry to suit your liking. For instance, the original recipe called for a full 3 T of soy sauce, but I found that to be too salty, so I cut it with the fish sauce.

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