serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Legendary Veggies
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 2 large eggplants
- ½ cup (125 ml) rice vinegar
- ¼ cup (60 ml) soy sauce
- 1 tbsp sugar
- 2 garlic cloves, finely chopped
- 2 thin spring onions, thinly sliced
- ¼ cup roughly chopped coriander leaves
- 1 long red chilli, finely chopped
- 2 tbsp (40 ml) vegetable oil
Instructions
1. Prepare a steamer by bringing a wok or saucepan to the boil with a steamer on top, or prepare an electric steamer. Meanwhile, use a vegetable peeler to peel the eggplants, then cut into large batons. Transfer the eggplant to the steamer and steam for 5 minutes.
2. While the eggplant is steaming, combine the vinegar, soy sauce and sugar together in a large frying pan or wok and bring to a simmer. Slide the eggplants into the sauce and simmer for 1 minute, then stir through the garlic, spring onion, coriander and chilli. Remove to a serving plate.
3. Bring the vegetable oil to a simmer in a small saucepan. When very hot, gently pour over the eggplant, it should sizzle!
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Legendary Veggies
