Cantonese-Style Steamed Eggplant
1 pound eggplant, chinese or regular
1. If you are using Chinese eggplant, leave whole. If you are using the regular, large variety, trim, cut in half lengthwise and score on the skin side by cutting diagonal crosswise indentations.
4 1/2 teaspoons fresh gingerroot, finely chopped
3 tablespoons scallions, finely chopped, whites only
2 tablespoons light soy sauce
4 1/2 teaspoons peanut oil
1 tablespoon sesame oil, asian
cilantro, for garnish, as needed
2. Next, set up a steamer, or put a rack into a wok or deep pan, and fill it with two inches of water. Bring the water to a boil over high heat. Put the eggplant on a heatproof plate and carefully lower it into the steamer or onto the rack. Turn the heat to low and cover the wok or pan tightly. Steam gently for 30 to 40 minutes, or until the eggplants are very soft to the touch.
3. Remove eggplant from the steamer and sprinkle evenly with the ginger and scallions. Drizzle the soy sauce over all.
4. Clean out the wok and wipe it dry. Heat the wok (or a large frying pan) over high heat until it is hot. Swirl in the peanut and sesame oils, and when the oil is very hot and slightly smoking, drizzle it over the eggplant. Garnish with the fresh coriander and serve at once.
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