China

Chinese steamed eggplant

Name: Chinese steamed eggplant
Total time: 25 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 3 long purple brinjals brinjal (eggplant, aubergine); 6 cloves minced garlic; 2 stalks chopped spring onion (green onion, scallion); 1 chopped fresh red chillies (fresh red chiles); 1 tbsp plus 1 tsp soy sauce; 2 tsp chinkiang black vinegar; 1 tsp sugar; 4 tsp cooking oil (vegetable oil); 1 tsp sesame oil; a few sprigs coriander leaves (cilantro)

Silky steamed brinjal under sizzling garlic oil. Tastes rich, cooks clean.

25 minTime

3 gProtein each

mediumSpice

Steam, then sizzle3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

139kcal

3 gprotein

5 gfibre

25minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Brinjal (eggplant, aubergine)3 long purple brinjals

Garlic6 cloves, minced

Spring onion (green onion, scallion)2 stalks, chopped

Fresh red chillies (fresh red chiles)1, chopped

Soy sauce1 tbsp plus 1 tsp

Chinkiang black vinegar2 tsp

Sugar1 tsp

Cooking oil (vegetable oil)4 tsp

Sesame oil1 tsp

Coriander leaves (cilantro)a few sprigs

Method

4 steps

1Cut the brinjals into 10 cm lengths and quarter lengthwise. Steam on high for 10 minutes.
2Let them cool slightly, then tear into strips and arrange on a plate. Pour off any liquid.
3Pile the garlic, chilli and spring onion on top. Heat the oil until just smoking and pour it over.
4Mix the soy sauce, vinegar, sugar and sesame oil and drizzle over. Finish with coriander.

Serve it like this

Arrange the torn brinjal in a neat pile on a long plate with the garlic and chilli on top, dressing pooled around.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chinese steamed eggplant

Make it your way

Ingredients

Method

Make it a meal