Steamed Aubergine with Flavorful Sichuan Chilli Oil
Steamed Aubergine with Flavorful Sichuan Chilli Oil is a dish that captivates the palate with its unique blend of flavors and textures. The subtle sweetness of the aubergine, paired with the bold and spicy notes of Sichuan chilli oil, creates an unforgettable taste experience.
Servings: 4 servings
Calories: 200kcal
Equipment
- Steamer
- Mixing Bowl
- Knife
- Cutting Board
Ingredients
Main Ingredients
- 2 medium Aubergine About 1 pound total, cut into half-moon shapes.
- 3 tablespoons Sichuan Chilli Oil Essential for flavor, can be homemade or store-bought.
- 3 cloves Garlic Minced finely.
- 2 stalks Spring Onions Finely chopped.
- 1 pinch Salt To season the aubergine.
- 1 tablespoon Sesame Oil Adds a nutty flavor.
Fresh Cilantro
- 1 handful Fresh Cilantro For garnish.
Instructions
- Wash the aubergines thoroughly and cut them in half lengthwise, then slice into half-moon shapes about 1 inch thick.
- Sprinkle a pinch of salt over the cut aubergine pieces and let them sit for about 10 minutes to draw out excess moisture.
- In a small bowl, combine the Sichuan chilli oil, minced garlic, and sesame oil. Stir gently to combine.
- Rinse the aubergine pieces under cold water to remove excess salt, then pat them dry.
- Set up your steamer and bring water to a gentle boil. Place the aubergine in a steaming basket lined with parchment paper.
- Cover and steam the aubergine for about 10 to 12 minutes until tender.
- Prepare your serving dish with chopped spring onions and fresh cilantro at the bottom.
- Arrange the steamed aubergine on top of the spring onions and cilantro.
- Drizzle the Sichuan chilli oil mixture over the aubergine and allow it to soak for a few minutes.
- Garnish with remaining spring onions and cilantro, then serve hot.
Notes
For variations, consider adding fermented black beans, increasing the chilli oil for more heat, or serving over rice or quinoa.