Steamed Chinese aubergines

Name: Steamed Chinese aubergines
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian cuisine
Ingredients: 1 tbsp sugar; 2 tsp Maizena cornflour; 2 tbsp salted, roasted peanuts; 800 g aubergines; 2 garlic cloves; 2 tbsp ginger; ½ bunch coriander; 2 tbsp toasted sesame oil; 2 tbsp balsamic vinegar; ¼ tsp salt; ¼ tsp chilli flakes; ¾ dl soy sauce

vegetable dishes Asian cuisine summer

Total: 30 min. | Active: 30 min.

vegan, lactose-free

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I love aubergines - for me, they are the epitome of summer. I often prepare them Mediterranean style, using a lot of olive oil. A few years ago, I came across a steamed version and was amazed by the lightness and simplicity of this dish. The linchpin of the recipe is the sauce: spicy, sweet and salty, it envelops the delicately steamed aubergines with flavour and shine. A summery dish that displays the aubergine in a new light.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 4 people

Aubergine
800 g	aubergines, halved crosswise, cut lengthwise into eighths
¼ tsp	salt

Sauce
2 tbsp	toasted sesame oil
2	garlic cloves, finely grated
2 tbsp	ginger, finely grated
1 tbsp	sugar
¼ tsp	chilli flakes
2 tsp	Maizena cornflour
¾ dl	water
¾ dl	soy sauce
2 tbsp	balsamic vinegar
2 tbsp	salted, roasted peanuts, coarsely chopped
½ bunch	coriander, roughly chopped

How it's done

Aubergine

Place a steaming basket into a wide pan, fill with water until it is just below the bottom of the basket, add the aubergines, season with salt, cover and cook over a medium heat for approx. 20 mins. until soft.

Sauce

Heat the oil in a pan. Add the garlic and ginger, sauté for approx. 2 mins. Add the sugar and chilli flakes, cook briefly. Mix the cornflour with the water, soya sauce and balsamic, add to the pan and reduce to a thick sauce for approx. 3 mins., stirring occasionally. Carefully mix the aubergines with the sauce, serve. Scatter the peanuts and coriander over the top.

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