serves
2
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
One PAN Dinner
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 2 Japanese eggplants (or 1 globe eggplant)
- 3 tbsp white vinegar
- 3 garlic cloves, minced
- ½ tsp minced ginger
- 2 spring onions, chopped
- 2 tbsp rice bran oil
- 1 tbsp sesame oil
Sauce
- 2 tbsp light soy sauce
- 1 tbsp black vinegar
- 1 tsp chilli oil
- 1 tsp salt
- 1 tbsp caster sugar
- 1 tbsp oyster sauce
Instructions
- Place a steamer basket over a saucepan of water and bring to the boil over high heat.
- Cut the eggplants in half lengthways, then again widthways. Place in a bowl, add the vinegar and enough water to cover the eggplant, then stand for 5 minutes.
- Meanwhile, for the sauce, place all the ingredients in a small bowl and stir to combine.
- Place the bowl of eggplant in the steamer, cover and steam for 15 minutes. Remove and allow to cool slightly, then tear into thin strips and place on a serving plate.
- Pour the sauce over the eggplant and sprinkle with the garlic, ginger and spring onion.
- Heat the rice bran oil in a small saucepan until just smoking, then pour over the top of the eggplant. Drizzle with a little sesame oil and serve.
Photography by Kitti Gould.
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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
One PAN Dinner
