Chinese Steamed Aubergine Recipe

4–6
20 minutes

Ingredients

  • 2 aubergines, sliced into small batons
  • 66ml of light soy sauce
  • 55ml of Chinkiang black vinegar
  • 70ml of chilli oil, with some crispy sediment
  • 16g of sugar
  • 1 tbsp of Chinese toasted sesame paste, or peanut butter
  • 4 garlic cloves, very finely chopped
  • 1 spring onion, finely chopped
  • 2 tbsp of vegetable oil

Method

1

Place a large bamboo steamer over a pan of simmering water. Stack the batons of aubergine in 2 neat lines in a dish that will fit inside your steamer. Place the dish in your steamer and steam over a high heat until the aubergines are soft (about 12–15 minutes)

  • 2 aubergines, sliced into small batons
2

Meanwhile, combine the light soy sauce, vinegar, sugar, chilli oil and sesame paste (or peanut butter) and mix well until the sugar has completely dissolved

  • 66ml of light soy sauce
  • 55ml of Chinkiang black vinegar
  • 16g of sugar
  • 70ml of chilli oil, with some crispy sediment
  • 1 tbsp of Chinese toasted sesame paste, or peanut butter
3

Remove the aubergine from the steamer and pour off any water that has collected in the dish. Pat the aubergine dry and arrange in a serving dish, then pour over the dressing. Spread the chopped garlic and spring onions evenly over the aubergines

  • 4 garlic cloves, very finely chopped
  • 1 spring onion, finely chopped
4

Finally, heat the vegetable oil in a small pan until smoking hot. Carefully pour the hot oil over the garlic and spring onions. Be careful as it will sizzle and spit

  • 2 tbsp of vegetable oil
5

Serve with this presentation, but make sure you mix everything together before eating