Steamed Spicy Eggplant

Name: Steamed Spicy Eggplant
Yield: Makes 4 servings
Cuisine: Chinese
Ingredients: 2½ teaspoons rice vinegar, preferably Japanese; 1¼ teaspoons sugar; 1 tablespoon chili paste; 1 pound Japanese eggplants, trimmed and peeled; 1 tablespoon sesame oil; 3 tablespoons soy sauce; 1 teaspoon peanut oil; 1 tablespoon Shaoxing wine; 1 scallion, trimmed and thinly sliced; 3 garlic cloves, minced

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

Steaming eggplant is a popular cooking technique in China and Japan. And for good reason. The eggplant becomes tender and juicy-soft enough to melt in your mouth, but still firm enough to hold its shape. Tossed with a spicy and savory marinade, the eggplant absorbs all the aromatic flavors.

Ingredients

1 pound Japanese eggplants, trimmed and peeled
1 teaspoon peanut oil
3

Asia
China
Main course
Vegan
Spicy

Method

Prepare a steamer.
Cut the eggplants lengthwise into quarters and then cut each piece crosswise in half. Put the eggplants in the steamer, cover, and cook until tender, about 10 minutes.
Meanwhile, heat the oil in a small skillet over medium-high heat. Add the garlic and cook, stirring, until golden brown, about 4 minutes. Transfer to a mixing bowl wi