Eggplant with vinegar, garlic and chilli

This eggplant dish employs a secret method reminiscent of a technique often found in Chinese cooking where hot oil is poured over aromatic ingredients like garlic, chilli, spring onion and coriander to create a simple sauce. This process, known as ‘oil blooming’ gently infuses and enriches aromatic flavours, elevating this simple vegetarian dish with layers of depth and complexity.

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 2 large eggplants
• ½ cup (125 ml) rice vinegar
• ¼ cup (60 ml) soy sauce
• 1 tbsp sugar
• 2 garlic cloves, finely chopped
• 2 thin spring onions, thinly sliced
• ¼ cup roughly chopped coriander leaves
• 1 long red chilli, finely chopped
• 2 tbsp (40 ml) vegetable oil

Instructions

1. Prepare a steamer by bringing a wok or saucepan to the boil with a steamer on top, or prepare an electric steamer. Meanwhile, use a vegetable peeler to peel the eggplants, then cut into large batons. Transfer the eggplant to the steamer and steam for 5 minutes.

2. While the eggplant is steaming, combine the vinegar, soy sauce and sugar together in a large frying pan or wok and bring to a simmer. Slide the eggplants into the sauce and simmer for 1 minute, then stir through the garlic, spring onion, coriander and chilli. Remove to a serving plate.

3. Bring the vegetable oil to a simmer in a small saucepan. When very hot, gently pour over the eggplant, it should sizzle!

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Legendary Veggies

Watch the full episode here

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Watch the full episode here

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