Hot and Sour Eggplant 酸辣茄子

Ingredients

• 1 Japanese eggplant ((approx. 200g))
• 1 stalk Green onions
• 4 cloves Garlic
• 1 Shallot
• 2 Thai chilies
• 1 tbsp Light soy sauce
• 1 tsp Dark soy sauce
• 1 ½ tsp Sugar
• 1 tsp Oyster sauce
• 2 tbsp Oil
• 2 tbsp Chinese black vinegar

Steps

1. 1

   Cut eggplant into strips I chose to peel my eggplant because the skin was getting a bit wrinkly. You can use any kind of eggplant

2. 2

   Arrange the eggplant in one layer and steam at high for 20-30 minutes or until cooked

3. 3

   When the eggplant is steaming, prepare the sauce

4. 4

   Chop green onions, garlic, shallot and Thai chilies. Set aside

5. 5

   Combine 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 ½ tsp sugar, 1 tsp oyster sauce and 2 tbsp Zhenjiang vinegar in a bowl and set aside

6. 6

   When eggplant is done, place them in a serving plate, drain and discard any liquids and set aside

7. 7

   In a sauce pan or small pot, add 2 tbsp oil and turn heat on to medium-high

8. 8

   Add garlic and shallots to the pot and cook until shallots are soft. Add Thai chilies

9. 9

   Add premixed sauces to the pot. Mix well and bring to a simmer

10. 10

    Pour the sauce over the eggplant

11. 11

    Sprinkle chopped green onions and serve