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Steamed eggplant with crispy ginger, an excellent & appetizing dish perfect with a bowl of rice?. I appreciate this simpler & healthier way of cooking eggplant that my family enjoys. I hope you give this a try & have a lovely Friday, friends?
Recipe (yields 3 servings)
?Ingredients:
~ 5-6 small Japanese eggplants
~ 1 tablespoons *crispy ginger
~ a few Thai chilies, chopped
~ sesame seeds & scallions
?Sauce:
~ 1 tablespoon light soy sauce/tamari, or to taste
~ 2 teaspoons black vinegar
~ 1 teaspoon finely minced garlic
~ 1 teaspoon finely minced ginger
~ 1 teaspoon toasted sesame oil (used Kadoya brand)
✅Prepare a steamer with water, then lay a punctured parchment paper on the rack. Meanwhile, cut eggplants into 5-6 inches long section. For the smaller eggplant, cut it in half.
✅Place eggplants on the prepared steamer & steam over high heat for 8-10 minutes. Eggplant’s skin will start to turn dull purple.
✅Once it’s done, carefully remove rack & let the eggplant cool off (placed mine over a cookie rack for a more airy flow)
✅Then, using your fingers, peel eggplants into strips & set aside.
✅To make the sauce, whisk together minced ginger, garlic, soy sauce, black vinegar & toasted sesame oil in a bowl until well combined. Adjust taste accordingly.??
✅For the *crispy ginger, sauté ginger strips in toasted sesame oil until crispy over low-med heat.
✅To serve, pour the sauce over peeled eggplant then top with crispy ginger, sesame seeds, chopped scallions & Thai chilies. Enjoy!
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