Eggplant with Sauce

Name: Eggplant with Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 10 pieces Small eggplant; 10 cloves garlic; 1/2 bowl olive oil; 1/2 bowl Soy sauce; 2 tablespoons Vinegar; 3 tablespoons Oyster sauce; 2 spoons Sugar

by Xiaomi Mom 533

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Recently I found a small eggplant 🍆 in the market, which is very cheap and very tender. Making eggplant puree is too wasteful and cooking is too troublesome. Just learn from the steamed eggplant puree and iron plate eggplant to make eggplants that are both cold and hot.
Advantages: no need to peel, nutritious; less oil, healthy; other dishes can be prepared during the steaming process; it can be used with rice and steamed buns.
Disadvantages: The preparation time is longer; children may not like to eat because of the color. "

Ingredients

10 pieces Small Eggplant
10 cloves Garlic
1/2 bowl Olive Oil
1/2 bowl Soy Sauce
2 tablespoons Vinegar
3 tablespoons Oyster Sauce
2 spoons Sugar

Eggplant with Sauce

1. First come a big collection.

2. First mash the garlic, the garlic cloves are flat with the skin, remove the skin and mash, add olive oil (soya oil is also OK).

3. Wash the small eggplants and peel off the top calyx skin, taking care to protect the nails.

4. The top exposed after peeling off the calyx skin, cut off to keep the overall shape intact.

5. Cut the small eggplants in half vertically and place them neatly on the steaming tray, leaving a certain amount of space. There will be a small amount of purple marks on the surface of the metal steaming pan. If you mind, you can use a ceramic plate.

6. Use a spatula to spread the garlic oil on the surface of the eggplant petals, and spread it as evenly as possible, which will help lock the internal moisture of the eggplant.

7. Bring the steamer to a boil on high heat, put it in the steaming pan, and leave for 15 minutes on medium heat. Fork both ends with a fork, and just soften.

8. It can be eaten directly in a steaming dish, and the water in the steaming dish needs to be poured out carefully; it can also be placed on a dish to make a shape. After taking it out, use a fork to pierce each eggplant through.

9. Pour light soy sauce, dark soy sauce, oyster sauce, and white sugar into the pot. No salt is needed. Boil on low heat until the white sugar is dissolved and the soup is concentrated.

10. Pour the sauce slightly thicker and make the fish eyes lather, pour in the vinegar and turn off the heat. Be sure to have a low heat, non-stick pan, and be careful not to paste the pan.

11. Pour two spoons of sauce on each eggplant, and the remaining soup can be added according to personal taste. The eggplant itself has no taste, relying on a small amount of garlic and soup for seasoning.

Tips:
1. If you don't like garlic, you can omit the garlic paste and apply oil directly on the surface of the eggplant.
2. Adjust the saltiness of the soup according to personal taste.
3. It can be eaten hot or cold. It is a good dish for dinner.