Steamed eggplant

Steaming is a staple technique in Asian cuisines, from dumplings and buns to vegetable and meat... One of my favorite steamed vegetable is eggplant!


fresh eggplant 350g
fresh pepper 100g (from sweet to spicy, your call!)
garlic 2 cloves
minced ginger 1 tbsp
green onion 1 tbsp

vinegar 2 tbsp plus 1 tsp
sugar 2 tbsp
soy sauce 1 tbsp (生抽)
salt 1/4 tsp
sesame oil 2 tsp
red pepper chili sauce 1 tbsp (optional! If the sauce is salty, you may want to deduct the amount or even pass the salt)
花椒粉 (optional)

 Shun Kaji knife - here


1. Add 5 tbsp boiling water to minced ginger and garlic. Leave aside. 
2. Minced green onion and fresh pepper, then microwave 3 minutes. 
3. Cut eggplant into long pieces, and place the skin downward. Steam over boiling water for 20 minutes, allows them to become tender and velvety without turning into mush.
4. Place green onion and fresh pepper on the top of the eggplant, then add 4 tbsp water from step 1. Add the ingredients 2. to the dish. -- enjoy