Steamed Eggplant with a Light Flour Coating (A Unique Delicacy)
Steamed Eggplant with a Light Flour Coating (A Unique Delicacy)
Steamed Eggplant Coated in Flour, Served with a Savory Sauce – A Delightful Twist!
Discover a unique and delightful dish featuring tender steamed eggplant with a special savory sauce. Coating the eggplant lightly in flour before steaming creates a wonderfully chewy yet soft texture, and using rice flour or glutinous rice flour can enhance its delightful chewiness. This dish is simple to make yet offers a sophisticated flavor, perfect as a side dish or even an appetizer.
Ingredients- 1 Eggplant
- 2 Tbsp All-purpose flour (or rice flour/glutinous rice flour)
- 2 Tbsp Soy sauce
- 1/2 Tbsp Oyster sauce
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced garlic
- 2 tsp Perilla oil (or sesame oil)
- A little bit of Carrot (julienned)
- A little bit of Scallion (chopped)
- A little bit of Red and Green chili peppers (optional, chopped)
Cooking Instructions
Step 1
Prepare one fresh eggplant. Wash it thoroughly and pat it dry.
Step 2
Cut the eggplant into pieces about 5cm long. It’s best to cut them about 0.7-1cm thick; this thickness helps them maintain their shape and texture after steaming.
Step 3
In a large bowl, place the cut eggplant and toss with 2 tablespoons of flour until evenly coated. Alternatively, put the eggplant and flour into a plastic bag and shake well to coat. Arrange the coated eggplant pieces in a steamer basket over boiling water. While the eggplant steams, prepare the sauce.
Step 4
While the eggplant is steaming, let’s make the delicious sauce! In a small bowl, combine 2 tablespoons of soy sauce, 1/2 tablespoon of oyster sauce, 1 tablespoon of gochugaru, and 1 tablespoon of minced garlic. Add the finely julienned carrot, chopped scallion, and if you like a bit of heat, add some chopped red and green chili peppers.
Step 5
Place the coated eggplant in the steamer and steam for about 10-15 minutes, or until tender. You can check for doneness by piercing the eggplant with a chopstick. Once steamed, let the eggplant cool slightly as it will be hot.
Step 6
Transfer the slightly cooled steamed eggplant to the prepared sauce. Gently toss to coat the eggplant evenly, being careful not to mash it. Drizzle with 2 teaspoons of perilla oil (or sesame oil) for added aroma and flavor.
Step 7
Your steamed eggplant with a flour coating is ready! The flour coating gives the eggplant a delightful chewy yet soft texture, perfectly complemented by the savory sauce. Enjoy this unique and delicious dish, which is excellent as a side dish or a flavorful snack.
