Chinese Style Eggplant with Garlic Dressing

QUICK DISH / VEGAN / VEGETERIAN / GLUTEN-FREE

Steamed eggplant (aubergine) has a very delicate texture, and easy to prepare. Hand tearing the eggplant is preferred to knife cutting, as hand tearing tend to help the vegetable hold moisture better when cooked. This dish can be served warm or cold and with several popular options for the dressing.

STEAMED EGGPLANT WITH GARLIC DRESSING

QUICK DISH / VEGAN / VEGETERIAN / GLUTEN-FREE

MAKE 2 servings PREPARATION 10 minutes

Ingredients

• 1 medium eggplant, slice into 4 quarters from the top
• 3 to 4 cloves of garlic, finely chopped
• 1/4 cup of chopped coriander
• 2 tbsp virgin olive oil
• pinch of salt
• other dressing options see Recipe Notes

Method

• Boil water in a steamer. Tear each quarter of the eggplant into rough finger-sized strips by hand (the strips will not look uniform). Steam the eggplant pieces over boiling water for 5 minutes or until they are tender. Transfer to a serving plate.
• While the eggplant is cooking, place the chopped garlic in a bowl. Heat the oil in a small pan, pour over the garlic to make a garlic sizzle.
• Pour the garlic over the eggplant, sprinkle coriander and salt to taste.

Recipe Notes

• Cutting with a knife is definitely not a deal breaker, and might be necessary for some tougher varieties of eggplants. The thinner you cut the strips, the less steaming time is required.
• Vinegar dressing: add 1 tablespoon of balsamic vinegar, 1/2 tablespoon of soy sauce and 1 teaspoon of sesame oil. Reduce salt accordingly.
• Spicy dressing: make a chili and garlic sizzle by adding some chili flakes before pouring the oil.

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