Ingredients
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2 Long Chinese EggplantYou can use 1 large globe eggplant as well
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3-4 Clove Garlicminced
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1 Chopped ScallionOptional for Garnish
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1 Chopped CilantroOptional for Garnish
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Dressing
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1 Tablespoon Soy Sauce
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1 Tablespoon Chinese Black Vinegar
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1 Tablespoon Oyster Sauce
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1 Tablespoon Sesame Oil
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1 teaspoon Sugar
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2-3 dried red pepperOptional
Directions
The dish I am introducing to you today is a Chinese style common recipe, every family makes it, but the dressing is a little bit different from each family. I am actually surprised a lot of my friends they don’t like eggplant. They don’t like the texture and the taste. I have to tell you, you really miss out great taste and the health benefit of it.
Eggplants don’t have an overwhelming supply of any one nutrient, they do contain an impressive array across the board of many vitamins and minerals, such as excellent amounts of fiber, folate, potassium and manganese, as well as vitamins C, K, and B6, phosphorus, copper, thiamin, niacin, magnesium, and pantothenic acid. You can check 10 Amazing Eggplant Benefits from Organic Facts for more information.
This Chinese style eggplant dish will change your view and your mind about eggplant. Let’s start our cooking!
Related Vegan Recipes:
Sea Salt Sautéed Shishito Peppers
Honeydew Smoothie – Vegan Version
Five Color Vegetarian Fried Rice
Steps
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1
Done
15-20 mins
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Halve Eggplants and place in a steamer. Steam about 15 -20 minutes or until it's soft and saturated with moisture. |
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2
Done
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Remove eggplants from steamer and let it cool down. At the mean time, preparing for the dressing. Mix all the dressing ingredients except sesame oil. Garnish all chopped scallion and 1/2 minced garlic on the top of the steamed eggplants. |
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3
Done
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Once the eggplants cool down, tear them to long strings. |
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4
Done
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Heat up the sesame oil in a sauce pan, when it's hot, put in dried red pepper until a little bit brownish (Dried Red Pepper is optional), then pour it to the top of the eggplants over scallion and garlic and drizzle over the mixed dressing. Garnish with chopped Cilantro and put on the top of the dish. |
