The Chinese eggplant (aubergine) is long, thin and about the size of a zucchini (courgette). Its tender flesh absorbs flavors and it is the perfect carrier for both spicy and delicate sauces. If they are unavailable, use small, tender western ones.
Ingredients: (Serves 6)
- 500 g (1 lb 2 oz) Chinese eggplants (aubergines) or thin eggplants
- ½ teaspoon salt
- 3 tablespoons light soy sauce
- 1 tablespoon Shaoxing rice wine
- 1 tablespoon roasted sesame oil
- 2 teaspoons clear rice vinegar
- 1 teaspoon sugar
- 1 spring onion (scallions), chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon chilli bean paste
Method:
Peel the eggplants and trim off the ends. Cut the eggplants in half lengthways and cut each half into strips 2 cm (¾ inch) thick. Cut the strips into 5 cm (2 inch) lengths. Place the eggplant in a bowl, add the salt and toss lightly, then set aside for 1 hour. Pour off any water that has accumulated.
Arrange the eggplant on a heatproof plate and place in a steamer. Cover and steam over simmering water in a wok for 20 minutes, or until tender. Combine the remaining ingredients in a bowl, then pour the sauce over the eggplant, tossing lightly to coat.
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