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Overview Steamed eggplant with soy sauce and ginger

Steamed eggplant with soy sauce and ginger.

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Preparation Whisk together the soy sauce, vinegar, lime juice, sugar, sesame or walnut oil, and canola oil. Add the optional ginger and/or garlic. To prepare sauce: Heat oil in a small saucepan over medium heat until hot.

Steamed eggplant with soy sauce and ginger Remove from heat; stir in sesame oil. Transfer eggplants to a serving plate; sprinkle with green onions and sesame seeds. If transferring your steamed eggplant to a serving plate, be sure to include any liquid from the steamed eggplant.
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Ingredients Steamed eggplant with soy sauce and ginger below:

You Set Up 2 of small Asian eggplants.
You Need of ●1/8 tsp Salt.
You Set Up of ●2 TBSP Sesame oil.
You Need of ☆2 TBSP Mentsuyu.
You Need of ☆1 scallion.
Set Up of ☆2 TBSP ginger.

Heat the canola and sesame oil in a wok or saucepan over medium high heat and add the fresh ginger and sesame seeds. Heat up oil until there is smoke and pour over the soy sauce mix Dip eggplant to sauce or drizzle sauce over eggplant Add a sauce made with ginger, sesame oil, and scallion. Put in a splash of soy sauce and a dash of kosher salt to taste. Then, put the sauce on the steamed eggplant and enjoy.

How to make Steamed eggplant with soy sauce and ginger step by step

Mince the scallion and grate the ginger..
Cut eggplant in half then make 1/4 inch shallow cut into the eggplant. Then cut to 2 inch pieces. Soak in water for 10 minutes to remove the harshness..
In a microwave safe bowl, put the eggplant and the ingredients of ●. Cover with a wet pepper towel and microwave for 5 minutes..
In the same bowl, Add the ingredients of ☆ and mix them well. If you could leave it for 15 minutes or more, it tastes better because the sauce will soak up more. Enjoy 👍.

Softened chunks of Asian eggplant braised with garlic, chilies, and soy sauce. Once this side is cooked till golden brown, reduce the heat to medium-low heat and add mirin, soy sauce, and grated ginger. Bring it back to simmer and spoon the sauce over the eggplant a few times. Heat a large nonstick skillet over medium-high heat. Add olive oil, then add onions, ginger and garlic. .

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