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Spicy Sesame Vinegar Eggplant - Chinese Style

This dish will get your tastebuds having a party! A mixture of chilli, tangy, garlicy, hints of sweetness with the smooth texture of the eggplant coupled with fresh zings of coriander stems, crunchy fried onions and toasted sesame seeds. It would be a crime not to like this dish.

Submitted by Dai-Wen, one of our customers and amazing cook.

The key to getting this dish right is in the preparation of the eggplant. You want the skin to still be bright and purple as opposed to dull and brown. Have a read on how you can achieve this in the hot tip below.

Ingredients:

  • Eggplant - 4 thin

Dressing Ingredients:

  • Garlic - 1 clove, minced
  • Green onion - 1 stalk, chopped finely
  • Five spice powder - 1/4 tsp
  • Chilli powder - 1/4 tsp
  • Soy sauce - 2 tbsp
  • Sesame oil - 1 tsp
  • Chin Kiang vinegar - 2 tbsp
  • Coriander stems - 1 small stalk bunch, chopped finely
  • Maple syrup - 1 tbsp or 1 tsp sugar
  • Sesame paste/Tahini - 1 tsp
  • Vegetable oil - 3 tbsp

Toppings:

  • Fried onions
  • Coriander leaves
  • Toasted sesame seeds

Cooking method: 

1. Cut the eggplant in half, and then again length ways. Steam for 5-10 minutes on high heat depending on how big the eggplant is. Once you can poke through with a chopstick, it's ok if it's not completely done, it will continue to steam as it cools. Put into a bowl, let cool completely. Shred into strips.

2. For dressing, heat the vegetable oil until it is smoking hot. In a heat proof bowl, pour the hot oil over the minced garlic, green onions, five spice powder and chilli powder to bloom the spices and mellow out the aromatics. Wait a minute before mixing in the rest of the ingredients for the dressing. It may be a bit dry looking, but the eggplant will soak it up and loosen it.

3. Mix dressing through the eggplant, top with fried onions, sesame seeds and coriander leaves before serving.  

HOT TIP!

To make sure eggplant stays bright purple, soak the cut pieces in 2 cups of cold water, with 2 tbsp of white vinegar. When steaming, stack all the eggplant pieces like when you stack wood when making a fire, instead of keeping one uniform layer. This ensures that the skin stays purple, rather than dull and brown.

Serve as a starter or with steamed warm rice. Enjoy the the taste bud party! 😋🥳

Enjoy and tell us what you think! xx

Tried this recipe?

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