Chinese-Style Steamed Eggplant with Garlic and Chili Oil recipe - ingredients, nutrition and when to eat it
Chinese-style steamed eggplant with garlic and chili oil is made by steaming eggplant until tender, then topping it with a garlic and chili oil sauce.
Chinese-style steamed eggplant with garlic and chili oil is made by steaming eggplant until tender, then topping it with a garlic and chili oil sauce. The juicy eggplant pairs with a pungent, mildly spicy flavor, making it a nice side for rice or a light dinner.
Chinese · 20 minutes to cook
Tips: Eggplant can turn mushy if steamed too long, so start checking it after 8 minutes.
Tips: Drain off any liquid released by the eggplant before adding the sauce to keep the flavors bright.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Garlic — 2 pc
- Chili Oil — 1 tsp
- Soy Sauce — 1 Tbsp
- Chinese Black Vinegar — 1 tsp
- Sesame Oil — 0.5 tsp
- Toasted Sesame Seeds — 0.5 tsp
- Scallions — 0.3 pc