22 minutes
A sophisticated dish featuring the smooth texture of eggplant with a fragrant sauce made from soy, garlic, sugar, and Chinkiang vinegar, finished with a sizzling hot oil technique.
Fresh Red Chile, seeded and finely chopped
each
Garlic Clove, minced
each
tablespoons
teaspoons
Chinkiang Black Vinegar
tablespoons
teaspoons
Eggplants
0 lb
Scallions, thinly sliced (green and white parts)
tablespoons
Ground Chile Or Chile Flakes
teaspoons
tablespoons
1. Sauce Creation
In a small bowl, whisk together red chile, minced garlic, soy sauce, sugar, Chinkiang vinegar, and sesame oil. Set the sauce aside for later use.
2. Eggplant Steaming
Slice eggplants to fit your steamer basket. In a wok or skillet, bring water to a rolling boil. Place the steamer over the water, add eggplants, cover, and let steam for 10 to 12 minutes. You're aiming for the skin to wrinkle and the flesh to become buttery soft.
3. Cooling Period
Once steamed, transfer eggplants to a colander, drain excess water, and let them rest for about 5 minutes until they are cool enough to handle.
4. Preparing for Dressing
Gently tear the eggplants into long strips suitable for picking up with chopsticks and transfer to a serving bowl. Drizzle the prepared sauce over the eggplant along with the scallions and ground chile.
5. The Final Sizzle
Heat vegetable oil in a small saucepan until it's shimmering and just shy of smoking. Carefully pour the hot oil over the eggplant mixture to unleash a burst of aroma from the fresh ingredients.
6. Ready to Serve
Stir the contents of the bowl to ensure the dressing coats the eggplant evenly. Enjoy this dish immediately in its warm state, or allow it to chill for a refreshing cold dish.
Select fresh, young eggplants with glossy skin and no wrinkles; they should feel heavy for their size, ensuring a less bitter taste and fewer seeds for a delicate texture.
Use freshly minced garlic and high-quality soy sauce; consider a mix of light and dark soy sauce with a pinch of sugar to balance flavors.
Salt the cut eggplant to draw out moisture, reducing potential bitterness and improving texture. Let it sit for 10-15 minutes and pat dry before cooking.
Steam or simmer the eggplant until thoroughly soft but not falling apart, checking with a fork for creamy insides.
Immerse cooked eggplant in cold water or let it cool at room temperature to stop the cooking process and firm up the texture for better dressing absorption.
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