Chinese Spicy Garlic Eggplant
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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- 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
Place water in the Thermomix bowl.
Place prepared eggplant into the Varoma dish and tray. Steam 20 min/Varoma/speed 2. Discard water and set the eggplant aside.
Place garlic and ginger into the Thermomix bowl. Chop 4 sec/speed 6.
Place soy sauce, chinkiang, shaoxing, sugar, chilli flakes and salt in a small bowl and stir to combine.
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.
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