This dish is soooo good. We have been having some great success with our veggie dishes lately and I think you will agree when you serve this one!
A serving of eggplant can provide at least 5% of a person’s daily requirement of fibre, copper, manganese, B-6, and thiamine. It also contains other vitamins and minerals as well as anti-oxidants. There are many shapes and sizes of eggplant, for this recipe we used a large one and cut it down the centre lengthwise into strips.
All I can say about this dish, is try it! Then let us know what you think. I have since used the sauce on some Brussels Sprouts, which may get a tweak and show up on here too!
What's your favourite way to serve eggplant?
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 600 Grams water for steaming
- 1 large eggplant, cut into strips
- 10 garlic cloves
- 10 Grams fresh ginger
- 1/4 Cup soy sauce
- 2 Tablespoons Chinkiang (Chinese black vinegar)
- 2 Tablespoons shaoxing jiu (Chinese rice wine) or dry sherry
- 1 Tablespoon raw caster sugar BUY
- 1 Teaspoon dried red chilli flakes
- 1 Teaspoon pink salt flakes BUY
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Teaspoon sesame oil
- 2 spring onions, thinly sliced
Do
- 1
Place water in the Thermomix bowl.
- 2
Place prepared eggplant into the Varoma dish and tray. Steam 20 min/Varoma/speed 2. Discard water and set the eggplant aside.
- 3
Place garlic and ginger into the Thermomix bowl. Chop 4 sec/speed 6.
- 4
Place soy sauce, chinkiang, shaoxing, sugar, chilli flakes and salt in a small bowl and stir to combine.
- 5
Heat a wok over medium-high heat, add EVOO and fry garlic and ginger until just starting to brown. Add sauce and stir. Add eggplant and stir to coat. Stir fry for 5 minutes, then add sesame oil and spring onions. Stir to combine. Serve with additional chilli flakes and spring onions with or without rice.
