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Chinese Eggplant with Garlic Sauce

posted Aug 14, 2012, 3:07 AM by Daphne Welz


ñ 2  medium Chinese eggplants
ñ 1 clove garlic, minced
ñ 1 tablespoon soy sauce
ñ 1 teaspoon rice vinegar
ñ 1/2 teaspoon sesame oil
ñ 1/2 teaspoon Thai basal


1.  Remove the stem and cut half, slicing the eggplant into 4 pieces. Steam the eggplant in the steamer and cook for 20 minutes.

2.  In a small bowl, stir together the soy sauce, rice vinegar and garlic. Chop the Thai Basil.

3.  Remove the cooked eggplant into a bowl and pure the garlic sauce, sprinkle the sesame oil and Thai basil  on top of the eggplant. Mix the sauce and eggplant really well.

4.  This dish can serve hot or cold.