Steamed eggplant with spicy sauce drizzle

By Connie Cao 


This is an extremely simple dish that’s packed full of flavour. It’s great to cook during peak eggplant (aubergine) season in the garden.

Images and text from Your Asian Veggie Patch by Connie Cao, photography by Connie Cao. Murdoch Books RRP $45.00.

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Serves 3–4

Ingredients 

• 400 g (14 oz) eggplant (aubergine) (a slim variety works best)
• 1 spring onion (scallion), to garnish

FOR THE SAUCE

• 2 garlic cloves
• 2 teaspoons vegetable oil
• 2 teaspoons sesame oil
• 2 teaspoons white or black vinegar
• 1½ tablespoons light soy sauce
• 1 teaspoon chilli oil (see below or page 135 of the book)
• 1 teaspoon finely chopped ginger
• 1 teaspoon sugar

Method

1. Cut off the ends of the eggplant, and then slice the eggplant into long halves or quarters.
2. Finely chop the spring onion and garlic cloves.
3. Place the eggplant into a steamer, and cook for 15 minutes or until tender.
4. While the eggplant is steaming, mix the sauce ingredients together in a small bowl.
5. Once the eggplant is ready, drain any excess water.
6. Transfer the eggplant to a plate, drizzle the sauce on top and garnish with spring onion. Serve hot.

Homemade chilli oil

Makes 130 ml (4½ fl oz)

• 200 g (7 oz) fresh chillies
• 3 garlic cloves
• ½ cup (125 ml) vegetable oil (or other neutral oil with a high smoke point)
• Spices for flavouring (optional)
• 1 cinnamon stick
• 1 star anise
• 1 bay leaf
• 2 teaspoons Sichuan peppercorns
• 2 teaspoons sesame seeds

Method

1. Slice the chillies into small pieces, and dehydrate using the instructions in the Storing section [page 134 of the book].
2. Once dried, break the chilli pieces into flakes using a mortar and pestle or spice grinder, and place them into a ceramic mug or bowl.
3. Slice the garlic cloves.
4. Heat the vegetable oil in a saucepan over low heat until it slowly starts to bubble.
5. Add the garlic and your choice of spices (if using), and allow them to infuse for 5–7 minutes while the oil continues to slowly bubble away. Remove from the heat once the garlic has started to brown.
6. Allow the oil to cool for a few seconds, then slowly pour it through a strainer and onto the chilli flakes, removing the garlic and spices in the process. Take care, as the chilli flakes will start to sizzle and pop.
7. Gently stir to mix everything together, and set aside to cool.
8. Once the chilli oil is cool, pour it into the jar. Place the lid on the jar, and allow the chillies to infuse the oil in the fridge for 2–3 days. Use within 3–4 weeks.

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