Cantonese-style Steamed Aubergine

I am always surprised at how most Westerners think we Chinese steam our vegetables. In fact, we prefer either to blanch them quickly in hot, lightly salted water or to stir-fry them quickly in the wok. This is one of the few recipes in which aubergine is actually steamed instead of stir-fried. Steaming it whole and then covering it with a tasty sauce is not only easy, but also a very nutritious way of enjoying the vegetable, and certainly less greasy.

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