Steamed and drunken eggplant is a beloved dish celebrated for its tender texture and savory-sweet flavor. Here’s a simple yet delicious method to prepare it.
First, select fresh, slender eggplants (about 2-3) and wash them thoroughly. Slice each eggplant lengthwise into halves, then score the flesh in a crosshatch pattern without piercing the skin. This helps the flavors penetrate deeply. Soak the eggplant in salted water for 10 minutes to remove bitterness, then pat dry.
Next, steam the eggplant over high heat for 12-15 minutes until the flesh is soft and translucent. For extra flavor, you can add a splash of rice vinegar or a few slices of ginger to the steaming water. While steaming, prepare the sauce: mix 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce (for color), 1 teaspoon sugar, a pinch of salt, and 1 tablespoon Shaoxing wine (or substitute with dry sherry). Optionally, add minced garlic or chili flakes for a spicy kick.
Once steamed, transfer the eggplant to a plate and drizzle the sauce evenly over the top. Garnish with chopped scallions or sesame seeds. For a richer version, top with a spoonful of minced pork stir-fried with ginger and garlic before steaming. Serve hot with steamed rice to enjoy its full umami depth. This versatile dish balances simplicity and flavor, making it a favorite in home cooking.
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