Steamed Eggplant with Garlic and Chopped Chili Sauce
This steamed eggplant with garlic and chili sauce is tender, flavorful, and appetizing. By frying minced garlic to create a 'gold and silver' garlic chili sauce, then pouring it over pre-steamed eggplant strips and steaming again, the dish keeps a vibrant color without turning black, resulting in a juicy and delicious side dish that pairs perfectly with rice.
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🍳 Cooking Flow
Cut the eggplant into long strips, rinse and drain, then mix with a little salt and peanut oil before spreading on a plate. → Wash and drain the minced garlic, fry 1/3 of it until golden, then stir-fry with the raw garlic, chopped chili sauce, and seasonings to make the sauce. → Steam the eggplant over high heat for 7-8 minutes after the water boils until tender. → Drizzle the garlic chili sauce over the top and steam for another 3 minutes, sprinkle with green onions and steam for 30 seconds before serving.
Cooking Steps
Brief Cooking Order
Cut the eggplant into long strips, rinse and drain, then mix with a little salt and peanut oil before spreading on a plate. → Wash and drain the minced garlic, fry 1/3 of it until golden, then stir-fry with the raw garlic, chopped chili sauce, and seasonings to make the sauce. → Steam the eggplant over high heat for 7-8 minutes after the water boils until tender. → Drizzle the garlic chili sauce over the top and steam for another 3 minutes, sprinkle with green onions and steam for 30 seconds before serving.
Introduction
This steamed eggplant with garlic and chili sauce is tender, flavorful, and appetizing. By frying minced garlic to create a 'gold and silver' garlic chili sauce, then pouring it over pre-steamed eggplant strips and steaming again, the dish keeps a vibrant color without turning black, resulting in a juicy and delicious side dish that pairs perfectly with rice.
Step 1
Wash the eggplants, trim the ends, cut into 5-6 cm long segments, then slice each segment in half into long strips.
Step 2
Place the eggplant strips in clean water, briefly rinse, drain, and set aside to prevent oxidation and darkening.
Step 3
Trim the roots off the garlic and mince finely. Place in a strainer, rinse briefly with water, and drain well.
Step 4
Heat the pan with some oil, add about 1/3 of the minced garlic, and stir slowly over low heat until it turns light golden brown.
Step 5
Add the remaining raw minced garlic to create the 'gold and silver' garlic mix, then add 2 tablespoons of chopped chili sauce and stir-fry over the lowest heat for about 1 minute.
Ingredients List
Important Notes
Rinsing the cut eggplant with water helps remove surface mucus and prevents it from oxidizing and turning black during cooking. 💡
Rinsing the minced garlic after chopping reduces its harsh spiciness and bitterness, and prevents it from burning easily while frying. ⚠️
When making the sauce, frying part of the garlic first and adding the rest raw creates a 'gold and silver' garlic flavor with more depth. 🍳
The chopped chili sauce is already salty, so you do not need to add too much salt during the later seasoning process. 👥
Steaming the eggplant until soft before adding the sauce ensures it is fully cooked and allows the savory flavors to penetrate deeply. 🔥
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