Steamed Eggplant with Chili Crisp and Soy Black Vinegar Sauce

Any foods that are typically steamed over boiling water can be steamed in a Combi steam oven.

Multiple foods can be steamed at the same time with no transfer of flavor, and dishes such as this spicy eggplant can be cooked and served in the same cooking container.

This recipe for steamed eggplant requires minimal preparation, just a quick soak in water with some vinegar to remove any bitterness and help the eggplant hold its shape. Then the sauce ingredients are assembled and poured over the eggplant and cooked in the Steam mode until tender.  The eggplant absorbs the flavors of the sauce and is finished with just a light drizzle of sesame oil for added flavor.

INGREDIENTS

Eggplant

1lb Chinese or Japanese eggplant, (3 - 4), chopped into bite-sized pieces

¼ cup of white vinegar

Water to cover

Sauce

2 tbs soy sauce

2 tsp black vinegar

2 tsp oyster sauce

1 tsp sugar

2 tbsp chili crisp or chili sauce

Topping

3 cloves garlic, minced

2 scallions, finely chopped

Sesame oil for drizzling

PREPARATION

Heat the oven in the Convection Steam mode 212°F.

Place the eggplant in a large bowl, add water to cover, and stir in the vinegar. Set aside for 3 - 10 minutes, then rinse thoroughly and squeeze out as much liquid as possible with your hands.

Place the eggplant in an oven-proof cooking container. Combine the sauce ingredients and pour over the eggplant.  Top with the minced garlic and scallions and a light drizzle of sesame oil.

Cook for 20 minutes or until tender.

Serves 4 - 6