Steamed Eggplant with Garlic Soy Sauce
20 min
Singapore
Ingredients
2 servings
Calories
180 kcal
Protein
6 g
Fat
8 g
Carbs
24 g
eggplant
4piece
garlic
8cloves
light soy sauce
4tablespoons
sesame oil
2teaspoon
spring onion
2stalk
chili pepper
2piece
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Steps
0 / 8 done
1
Wash the eggplants and cut them into 5cm long batons.
2
Arrange the eggplant pieces on a heat-proof plate.
3
Steam the eggplant in a steamer or wok for 10-12 minutes until tender.
4
While steaming, finely mince the garlic and chop the spring onion and chili.
5
In a small bowl, mix the light soy sauce, sesame oil, and minced garlic.
6
Once the eggplant is cooked, drain any excess liquid from the plate.
7
Pour the sauce mixture over the hot eggplant.
8
Garnish with chopped spring onion and red chili before serving.
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