Steamed Eggplant with Garlic Soy Sauce

Prep Time: 3 Mins

Cook Time: 12 Mins

Total Time: 15 Mins

Serves: 2

Eggplant is a sponge, so it soaks up a lot of oil as it cooks. Steaming eggplant has been game-changing for finding a healthy way to eat it. Then to infuse flavour, pour a garlic soy sauce over it and you have a very healthy and delicious Chinese vegetable side.

Ingredients

1 clove garlic, minced

2 tablespoons soy sauce

½ teaspoon sugar

1 teaspoon Chinkiang black vinegar (optional)

½ teaspoon toasted sesame oil

1 large eggplant (or 3 Chinese eggplants)

1 tablespoon thinly sliced scallions

Directions

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1. In a small bowl combine the garlic, soy sauce, sugar, vinegar, and sesame oil.

2. Cut the eggplant into pieces to fit in a steamer. Bring water to boil in a skillet or pot, place the steamer on top, cover, and cook for 10-12 minutes, until the skin is winkled the the flesh is soft.

3. Let the eggplants cool then tear them into smaller strips and pour the sauce and green onions over it. Serve warm or at room temperature.

• Storing Tips

  Leftovers keep for 3-4 days in the refrigerator.

• Nutrition

  Per 1 serving (2 total):

  Calories: 81

  Carbohydrates: 17g

  Protein: 3g

  Fat: 10g

  Saturated Fat: 0g

  Fiber: 8g

  Sugar: 10g