This dish is delicious served hot or cold.


1 eggplant


1 tablespoon oil
1 tablespoon sesame oil
2 cloves of garlic, minced
1 tablespoon peeled ginger, minced
2 tablespoon apple cider vinegar
2 tablespoon light soy sauce
1 tablespoon sugar

Wash eggplant and cut off stem.

Cut the eggplant in half lengthwise and score the skin with ½ inch wide crosshatching.

Place the halves face down on a heatproof dish and steam over high heat for 30 to 40 minutes or until the eggplant has a slightly sunken look.

Drain the liquid then slide the eggplant halves onto a serving plate.

Make the sauce by heating a pan until hot, add the oil, scatter in the mince ginger and garlic, turn heat to medium and cook until aromatic.

Add the vinegar, soy sauce and sugar and turn off heat. Stir until the sugar is dissolved.

Pour the sauce over the eggplant and serve.

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