How to make it

  • Rinse eggplant well.
  • Cut off tops and bottoms of the eggplants, but do not remove the skin.
  • Cut the eggplant in half lengthwise.
  • Use a knife to carefully cut a line down the middle of the eggplant, lengthwise.
  • The line cut should be deep, but take care not to cut into the skin.
  • Use a fork to puncture a few holes along the length of the eggplant as well.
  • Heat oil in skillet on medium heat.
  • Once the skillet is hot, add eggplant face down (skin side up).
  • Allow to cook for two minutes and then add 1/4 cup of water.
  • Add lid to skillet and allow eggplant to steam at medium-low heat for 10 minutes.
  • While eggplant is steaming, prepare sauce.
  • Put cornstarch in a bowl then add soy sauce and mix well.
  • Add brown sugar and rice vinegar and mix well.
  • Mince garlic clove and add to sauce bowl.
  • Finely chop green onion and set aside.
  • Once the eggplant have finished steaming, turn stove off and add sauce directly to the skillet and stir quickly to prevent cornstarch from clumping.
  • Use a spatula to gently remove eggplant from skillet.
  • To serve, spoon sauce over eggplant and garnish with green onion.
  • Note: recipe doubles nicely and I added the sauce directly to the steamed eggplant in the pan , cooked it a bit and it came out just wonderful!

Reviews & Comments 1

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    " It was excellent "
    mrsc543 ate it and said...
    Love eggplant and this sounds so different. Thanks for the great post!
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