Asian eggplant
Thanks to the combination of some steaming and frying techniques with the addition of characteristic spices and soy sauce, this eggplant is delicate, juicy and flavourful.
Preparation: 1h
Medium
Preparation: 1h
Medium
Ingredients:
- 1060 g water
- 60 g soy sauce
- 10 g hot sriracha sauce
- 20 g rice vinegar
- 20 g oyster sauce
- 5 g sugar
- 4 g salt
- 20 g Chives
- 15 g Rice flour
- 1000 g aubergine, raw
- 20 g Oil, sesame
- 40 g Oil, rapeseed
Method of cooking:
- Add 1000 grams of water into the bowl. Close the bowl with a lid without a measuring cup. Place the first floor of the steamer on the lid of the bowl. Weigh out 1000 grams of peeled eggplants in the steamer, leaving the stalks. Season each eggplant with a pinch of salt. Cover the steamer with the lid.
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