97 Cold Eggplant in Ginger Sauce

97 Cold Eggplant in Ginger Sauce

97 Cold Eggplant in Ginger Sauce

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97 Cold Eggplant in Ginger Sauce

INGREDIENTS

  • 4-5 Chinese eggplants (they are longer and skinnier than typical eggplants you find in American grocery stores), or 1 small American eggplant
  • 1/2 cup of ginger, minced
  • A little bit of red Bell pepper, julienned, for garnish
  • A dash of soy sauce
  • A dash of sesame oil
  • A dash of vinegar
  • A pinch of salt
  • A pinch of sugar
  • 1-2 Tbsp of hot water

DIRECTIONS

Step 1
Rinse the eggplants. Cut off and discard the tops and bottoms of the eggplant. Cut each eggplant into thirds. (If you cannot find Chinese eggplants and are using an American eggplant, cut the eggplant into thick strips about 4” in length and about 1.5” wide)
Step 2
Boil water in the bottom compartment of a steamer. Steam the eggplant in an upper compartment of the steamer for 7-10 minutes over high heat until the eggplant is cooked all the way through and is soft. Then take the eggplant out of the steamer. Next using the flat side a knife, gently press down on side of the steamed eggplant until it begins to separate. Then use a fork or chopsticks to tear the eggplant into thick strips. Transfer the eggplant strips to a pan and cool. (If you are using an American eggplant, you will need to steam it for longer before it is completely cooked.)
Step 3
In a medium-sized bowl, mix together the minced ginger, all of the seasonings, and the hot water. When you are ready to serve the eggplant, pour the ginger sauce over the top and garnish with the julienned red Bell pepper. Before serving, mix the eggplant and the ginger sauce well.