Rating: 3.06 stars
18 Ratings
  • 5 star values: 1
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 2
  • 18 Ratings

This dish uses smaller eggplants which means they are less bitter, and its use of traditional Chinese spices makes it very flavorful.

Everyday Food, September 2009

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Recipe Summary test

prep:
10 mins
total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, combine vinegar, soy sauce, sugar, ginger, garlic, and oil. Bring to a boil and cook until reduced by half, about 3 minutes.

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  • Set a steamer basket in a saucepan filled with 1 inch simmering water. Add eggplant, cover, and steam until tender, 5 to 7 minutes. Transfer to a platter and top with soy dressing, peanuts, and scallions. Serve warm.

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Reviews

18 Ratings
  • 5 star values: 1
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 2