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。
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。