Spicy Garlic Eggplant
An eggplant side dish that's savory and spicy
Equipment
- 1 steamer basket
Ingredients
- 12-16 oz eggplant
- 1 tbsp minced garlic
- 1 tbsp red chili flakes
- 2 tbsp soy sauce
- 1/2 tbsp white vinegar
- 1/2 tsp salt
- 1/2 tsp granulated sugar
Instructions
- Remove the top and bottom ends of your eggplant then cut in half crosswise. Cut each half into medium sized strips.
- Fill a pot with 2 cups of water and place your steamer basket into the pot. If the water is above the bottom of the steamer basket, remove some water. Add your eggplant to the steamer basket and steam for 8-10 minutes on a medium-high heat.
- Check your eggplant regularly as it steams by poking it with a chopstick. When the chopstick goes through easily, with basically no force, turn off the heat and remove the steamer basket.
- Transfer the eggplant to a glass or heatproof bowl. Do not use a plastic bowl!
- Add to the eggplant the soy sauce, vinegar, salt, and sugar. With a wide mixing spoon or rice paddle, gently combine until well mixed.
- In this order, top the eggplant mixture with red chili flakes, garlic, and pepper. Do not mix yet!
- In a small pot, heat the 2 tbsp canola oil over high heat. Keep a close eye on it and as soon as you see a light smoke, turn off the heat and immediately pour the oil over the garlic and chili flakes.
- Mix gently again and you’re ready to serve! This dish can be served hot or cold.