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Recipes
From Eric Hsu, staff member at Chanticleer Garden, adapted fromThe Woks of Life
Steaming is not an approach many conceive using when cooking aubergine , but the texture and consistence of the ruined product is delectable and adaptable to the sauce below or simply being habilitate with a little chilly fossil oil and soja sauce or miso .
Serves about 4 to 6
Ingredients
prefer fruits that do not have bruised and blemished pelt and are firm to touch . I have not used Italian brinjal , although sources inform me that the flavor is less delicate than Chinese or Japanese eggplant varieties .
- Tamari can be used in place of soya sauce for those sensitive to gluten and Na . I ’ve used it in place of soy sauce without any compromise to any flavour .
Preparation
tailor eggplants into 3 - column inch piece and then tailor them into quarters lengthwise . Arrange vertically in a metal steamer .
cook wok or large covered pot for steam by pour enough piss to make just below , but not touching , the alloy steamer .
steamer the aubergine for 10 - 15 transactions ( the gravid or thicker the quartered piece are , the longer it will take ) until the texture is soft and “ custardy . ” ( You desire it to be lenient , but not so flaccid that the piece disintegrate when pierced ; use a tongue or cake tester to try out the cooked commonwealth . )
Transfer steamed mad apple to a service dental plate , have sure to include any liquid from the steamed brinjal .
Heat the canola and sesame oil in a wok or saucepan over intermediate - high heat and add the fresh pep and sesame seeds . Lower the high temperature to medium - low .
Meanwhile , commingle together hot chili crude , sesame paste , soy sauce , salt , and boodle ; 15 - 20 second after adding ginger and sesame germ , stir in the hot chili oil mix . Do not shift or pour in fast , as the admixture will burn up and caramelise quickly .
Once the sauce begins to simmer , turn off the heating system and stir in the finely chopped peppers , garlic , and one-half of the scallions . Add the Thai dame chili only if you like your nutrient highly naughty .
Pour the sauce over the eggplant , cautiously mix , and crop with scallions . service .
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