Simple Steamed Eggplant Recipe
Eggplant, also known as aubergine, brinjal, or melongene, is a vegetable that goes by various names such as "茄子 (qiézi)" in Chinese. Steamed eggplant is a dish made with ingredients like eggplant and olive oil. It's known for its simple preparation and delicious taste. The dish features a rich texture, aromatic fragrance, and a balanced sweet and sour flavor that is pleasing both hot and cold, making it exceptionally enjoyable.

INGREDIENTS
- 300g Eggplant
DIRECTIONS
Eggplant should be washed thoroughly, and its stem should be cut off with a knife.
Tip:
When washing eggplant, it's best to rinse it continuously with tap water to prevent pesticides from seeping into the fruit. Be careful not to remove the eggplant's stem while washing. If the stem is removed and the eggplant is soaked in water, any remaining pesticides could enter the fruit through the water, causing more serious contamination.
Cut off a piece from the edge, place the cut side down, and slice into pieces about 1 centimeter thick, then cut into long strips.
Tip:
If time allows, after cutting the eggplant into strips, you can soak it in salted water for a while before steaming to remove bitterness. This method also helps maintain the vibrant color of the eggplant and prevents oxidation.
Put the cut eggplant pieces into a plate.
Place the plate into the steamer.
Fill the water tank of the steamer with water. Once the food is placed inside, close the steamer lid. Select the pure steaming mode and set the temperature to 110 degrees Celsius. Steam for 15 minutes.
Tip:
When steaming chunky eggplant, around 15 minutes is usually sufficient. If you're unsure, you can use chopsticks to poke the eggplant to check if it's cooked. If the chopsticks easily pierce through, the eggplant is done.
Prepare garlic, ginger, and green bell pepper, and finely chop them all.
In a non-stick pan, heat a small amount of oil and sauté the chopped ginger and garlic until fragrant.
Then add 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, and a pinch of salt. Stir-fry everything together until well combined.
Add the chopped green bell pepper and a little water. Bring it to a boil and it's ready to serve.
After the steaming process in the oven is complete, take out the eggplant and drizzle the prepared sauce over the surface. Then, it's ready to serve!