There are many varieties of eggplant but I like the Chinese eggplant best. It is long and slender and has a deep purple color. The skin is thinner and the flesh more tender as compared to some of the rounder varieties.
Eggplants are capable of absorbing a large amount of oil when fried. To avoid that, Mom would either roast or steam them. She would roast them whole, over charcoal fire, peel and cut into bite-sized pieces. For steaming, she would peel and cut them into pieces before placing them on the steaming rack. Cooked eggplants from both methods are dressed with garlic oil and soy sauce. A very simple yet delicious recipe and it has become another family favorite.
Ro-Ri’s Steamed Chinese Eggplant
2 medium sized Chinese eggplants
1 tbsp canola oil
1 tbsp sesame oil
1 tsp minced garlic
1 tbsp soy sauce
1 tbsp mirin
2 tsp finely sliced green onions
Dried bonito shavings, shichimi tōgarashi, sesame seeds (optional)
Place minced garlic, canola oil, and sesame oil in a small microwave proof dish and microwave for 1½ minutes on high. Remove, add soy sauce and mirin. Stir to combine.
Peel eggplant, cut into quarters lengthwise.
Then cut into 1½ inch pieces. Place onto a steamer and steam eggplants for 10 minutes. Remove, drain.
Pour oil and sauce mixture over eggplants. Garnish with spring onions and optional ingredients (if using).
Enjoy…..and have a wonderful day!