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Steamed Aubergine with Garlic & Chili Sauce 涼拌茄子

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Steamed Aubergine with Garlic & Chili Sauce

Aubergine (UK) or Egg Plant (US), no matter what you call it, is an ideal food for weight management and benefit for blood vessels.
To prevent off-skin color or oxidation, you can try to soak the cut aubergine into water, add a drop of white vinegar to prevent coloring.
茄子對體重管理及維護血管柔軟很有幫助。
防上蒸茄子時變色，可將茄子泡水及白醋，浸泡時用重物壓著，避免浮起。
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Prep Time 20 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Chinese
Servings 2

Ingredients
  

  • 1 no. Aubergine 茄子

Garlic & Chili Sauce

  • 2 tbsp Garlic Puree 蒜蓉
  • 2 tbsp Chili Sauce 辣椒醬
  • 1.5 tbsp Soy Sauce 豉油
  • 1 tbsp Mirim Wine 味醂酒 optional
  • 1 tbsp Sugar 糖
  • 1 tsp Sesame oil 芝麻油
  • 1 tbsp Chopped Parsley 芫茜碎

Instructions
 

  • Slice the aubergine into stripes 茄子切成條狀
  • Add water in a large bowl, pour 1 tsp of white vinegar 大碗內注入水及白醋
  • Soak the aubergine stripes in water for 15mins. Put a plate on top to prevent aubergine from floating 將茄子浸泡於水中，加上重物以防茄子浮起
  • Mix all the sauce ingredients and stir well. Leave aside 混合醬汁材料，備用
  • Prepare a steamer. Put the aubergines on a plate, steam for 15 mins or until soft. 預備蒸碟，將茄子用大火蒸約 15 分鐘 或至軟身
  • Pour over the sauce, then garnish with parsley & white sesame seed. Serve well. 淋上醬汁，以芫茜及芝麻裝飾。

Notes

Yves Tips~
  • Soak the aubergine in water with vinegar could prevent oxidation
    浸泡醋水，可防止茄子變色
  • This recipe is for weight management and health concern
    此食譜以健康考量
  • You can pour boiling hot oil at the last step, right after pouring in the sauce, to enhance the flavour and aroma. 
    喜歡更香及風味，可於淋上醬汁般，濽上滾油。
Keyword Aubergine, 涼拌茄子