Steamed White Eggplant with Satay Sauce and Garlic

Name: Steamed White Eggplant with Satay Sauce and Garlic
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs White eggplant; Some olive oil; Some Himalayan salt; Some garlic; Some Satay Sauce

by Blue southern hemisphere

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

I thought eggplants were only purple and green, but I didn't expect there were white eggplants! The first impression is that it looks very special, so if I see it, I will definitely buy it and try it to see how it differs from the usual purple eggplant. In fact, white eggplants after cooking seem to be no different from purple eggplants. "

Ingredients

Steamed White Eggplant with Satay Sauce and Garlic

1. Ingredients: white eggplant, garlic, satay sauce.

Steamed White Eggplant with Satay Sauce and Garlic recipe

2. Peel and mince garlic, remove the stems and slice the eggplant.

3. Put a steaming rack in the pot, pour water to a boil, put the eggplants in the pot, and steam on high heat.

4. After steaming for ten minutes, open the lid and pour out the water on the plate.

5. Sprinkle with a tablespoon of satay sauce.

6. Heat up another pot, pour in a little more olive oil, and add minced garlic.

7. Slowly saute the fragrant garlic, add some Himalayan salt, and turn off the heat.

8. Pour the hot garlic oil on the eggplant.

Tips:
1. The eggplant will soon become discolored due to oxidation after being cut, so if time permits, it is best to soak it in salt water for a while before cooking. 2. Satay sauce is a kind of condiment that I like. It can be put or left alone or other condiments according to personal taste. 3. The time for steaming the eggplant I personally feel that the longer time, the eggplant will be steamed softer and taste better.