Auto Draft

1 min read

Multiflavored Eggplant

serves 4

This eggplant dish strengthens qi, invigorates circulation of blood, and dispels toxic heat and evil wind syndromes. It is suitable for people with high blood pressure and also provides relief for constipation and hemorrhoids. As well, the generous amount of garlic acts as an antibiotic, curing stomach problems and sore throat.

2 cups (400 grams) eggplant, peeled and cut into strips

Water for steaming

1 head garlic, cloves peeled and crushed

1 scallion, chopped

1 tablespoon chopped cilantro

2 tablespoons (30 milliliters) soy sauce

1 teaspoon (5 grams) sugar, optional

1 tablespoon (15 milliliters) vinegar

1 teaspoon (5 milliliters) sesame oil

Salt and pepper to taste

Place the eggplant in a ceramic bowl, then put the bowl inside a steaming dish (see page 66). Using a pan deep enough to fit your steamer, bring water to a boil. Placethe steamer inside the pan, cover, and steam for 20 minutes. In a small bowl, mix together the crushed garlic, chopped scallion, and cilantro. Stir in the soy sauce, sugar (if desired), vinegar, sesame oil, and a little salt and pepper to taste. Remove the eggplant from the steamer. Transfer to a serving dish and pour the garlic sauce over it. Serve hot.