Full Recipe
Author
Food Network Kitchen | 2024-08-16
Description
Gently steaming eggplant is an excellent way to keep it tender and silky, and this popular Chinese dish amps up the flavor with a coating of umami-rich sauce and sizzling hot oil poured over aromatics. Giving eggplant wedges a quick soak in vinegar and salt helps to preserve their bright purple color during cooking and also begins to flavor them throughout. Steamed until beautifully creamy and tender, the eggplant is then topped with an umami-rich soy-and-black vinegar dressing that gets a hit of spice from your favorite chili crisp and a touch of sugar for balance. A final burst of flavor comes from hot oil poured over a garnish of garlic and scallion, releasing a wonderful aroma and adding freshness and vibrancy. This is a popular vegetable dish as part of a larger meal or as an easy weeknight main with steamed rice to soak up the delicious sauce.
