For some reason, eggplant does not show up in my dinner menu that often, one of the reasons is that it takes some effort to make a successful eggplant dish. This recipe is my first time experimenting cooking eggplant using microwave, it turned out to be so simple and it could hardly go wrong. There are a lot more great Chinese vegetarian dishes you can try at home. The best part is you can make this dish within 10 minutes.
Ingredients
- 1/2 lb. Chinese eggplant
- A few drops of sesame oil
- 1 tablespoon canola oil
- 2 tablespoon soy sauce
- 1 tablespoon chili oil
- 1 teaspoon roasted sesame seeds
- 2 cloves garlic
- 1 green onion (why buy from store? grow your own green onion)
Cooking Time: 5 minutes
Servings: 4
Cooking Steps
1. Get 1 Chinese eggplant (around 1/2 lb.), rinse clean, put in a large plate, microwave high power for 2 minutes or until it is fully cooked. Let it cool down.
Tip: cooking the eggplant too long could explode it, use lower power if you are not sure how long to cook it.
2. Use fingers to tear the cooked eggplant into 2 to 3 inch long thin slices.
3.Place the slices back to plate, sprinkle 1 tablespoon canola oil on top of the eggplant slices.
4. Evenly add the following ingredients to the plate:
- 2 tablespoon soy sauce
- 1 tablespoon chili oil
- A few drops of sesame oil
- 1 fine chopped green onion
- 2 cloves of minced garlic
- 1 teaspoon roasted sesame seeds
5. Mix all ingredients evenly when serving.
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