Saturday, April 23, 2005

steamed eggplant

The winner from two nights ago. Eggplants have such a meaty texture, I adore them in almost everything. Not crazy about them raw mind you.

Steamed eggplant with hot bean sauce

3 eppglants, roll cut and steamed until soft.
3 Tbsp peanut oil
5 cloves garlic, peeled and roughly sliced
2-3 Tbsp hot soybean with chili
1 Tbsp Chinese rice wine
squirt of ketchup
ΒΌ cup chicken stock or water
sugar to taste

Start steaming the eggplant.
Heat the oil on medium heat, add the garlic. It should bubble moderately. Cook for 2 minutes until fragrant but not browned. Add the hot soybeans with chili, rice wine, ketchup, stock. Cook on med heat for about ten minutes, then taste for sugar and correct if needed. Pour over the egglant, toss and serve. Good to be made a ahead and served room temperature.


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