Chinese Spicy Garlic Eggplant

Name: Thermomix recipe: Chinese Spicy Garlic Eggplant
Prep time: 20 min
Cook time: 30 min
Ingredients: 600 Grams water for steaming; 1 large eggplant, cut into strips; 10 cloves garlic; 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; 1 Teaspoon dried red chilli flakes; 1 Teaspoon pink salt flakes; 30 Grams Extra Virgin Olive Oil (EVOO); 1 Teaspoon sesame oil; 2 spring onions, thinly sliced

Serves 4 Prep Time 20 minutes Cook Time 30 minutes Rated:

OH yes please. If you love eggplant, and you love spicy food, then this is the best combo ever. Use as a side dish whenever you are craving that umami

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?

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Need

600 Grams water for steaming
1 large eggplant, cut into strips
10 cloves garlic
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.

Served with

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Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!