Recipe: Steamed eggplant
Steamed eggplant. Steaming eggplant helps to keep this vegetable moist and tasty, without stripping it of its nutrients. Steamed eggplant is a healthy, delicious option for lunch, dinner, or a quick snack. This Hunan Steamed Eggplant is a nice change over the usual, especially if you're looking for a spicy dish with strong flavors.
Do try out my easy Chinese style steamed eggplant! It is silky smooth steamed eggplant that is drenched in a flavorful Asian style soy sauce marinade… This one is definitely a winner side dish! Steamed Eggplant or Gaji Namul is not a dish when I liked when I was a kid. You can cook Steamed eggplant using 8 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Steamed eggplant
- 1 of medium size eggplant, cut into large strips.
- 1 tbs of fish stock.
- 1 tbs of sesame oil.
- 1 tbs of sweet soy sauce.
- 1 tsp of garlic powder.
- 1 tsp of roasted sesame seeds.
- 1 tsp of Korean pepper flakes.
- 1 cup of green/spring onion.
It's because I was very sensitive to the texture of foods when I was little. Anything that's too mushy or too chewy. Eggplant's steamed flesh soaks up flavors when added to a stir-fry or made into a salad. Any type of eggplant is suitable for steaming.
Steamed eggplant instructions
- Boil water with 1 tbs of salt inside a pot large enough to fill the cut eggplant.
- Add eggplant in while lowering down the heat to medium and let it cook for 5 minutes.
- Meanwhile, prepare the rest of the ingredients inside large bowl, mixing them together.
- Add the cooked eggplant inside the bowl and mix with hands (when it's cooled enough to work on).
- Serve immediately..
The classic plump globe varieties may be a bit bitter, so salting. Transfer to a bowl to cool. Add all remaining ingredients and gently toss everything together. Slice eggplant into thin slices and place on a heatproof plate. Place plate in a steamer, cover with lid and I've never steamed eggplant before, but I definitely will be doing it again!
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