Steamed Eggplant with Crispy Ginger
Ingredients
- 5-6 small Japanese eggplants
- 1 tablespoon crispy ginger
- a few Thai chilies, chopped
- sesame seeds and scallions
Sauce
- 1 tablespoon light soy sauce or tamari, or to taste
- 2 teaspoons black vinegar
- 1 teaspoon finely minced garlic
- 1 teaspoon finely minced ginger
- 1 teaspoon toasted sesame oil
Preparation
Prepare a steamer with water and lay a punctured parchment paper on the rack. Meanwhile, cut eggplants into 5-6 inches long sections. For smaller eggplants, cut them in half.
Place eggplants on the prepared steamer and steam over high heat for 8-10 minutes until the skin turns dull purple.
Remove the rack carefully and let the eggplant cool off, preferably over a cookie rack for better air flow.
Peel the eggplants into strips using your fingers and set aside.
To make the sauce, whisk together minced ginger, garlic, soy sauce, black vinegar, and toasted sesame oil in a bowl until well combined. Adjust taste as needed.
For the crispy ginger, sauté ginger strips in toasted sesame oil over low to medium heat until crispy.
To serve, pour the sauce over the peeled eggplant and top with crispy ginger, sesame seeds, chopped scallions, and Thai chilies.
