Irene Kuo

Steamed Eggplant

蒸茄子

Preparation info
  • Serves

    2 to 4

    .
    • Difficulty

      Easy

Appears in
top 1000The Key to Chinese Cooking
The Key to Chinese Cooking

By Irene Kuo

Published 1977

  • About

Unpeeled eggplant, diamond-scored, steamed, and then seasoned with a garlicky sauce, is an impressive and very tasty dish. This is good hot, and even better cold. The eggplant is soft but not mushy. The scoring makes it dainty looking and allows the vegetable to absorb the delicious sauce.

Ingredients

  • 1 eggplant, about 1¾ pounds

Method

Rinse and dry the eggplant; discard the stem. Cut eggplant in half lengthwise and then score the skin surface of both halves with ½-inch-wide crosshatching, going halfway through the-thickness. Place the scored halves side by side on a shallow, heatproof platter and steam over high heat for about 30 to