Steamed eggplant

Overview

Traditional Chinese medicine believes that eggplant has a cold nature and flavor, and has the functions of dispersing blood stasis, reducing swelling and pain, treating cold and heat, dispelling wind, dredging collaterals and stopping bleeding. Eggplant was included in the emperor's meal list in ancient times. Modern medical research has proven that eating eggplant regularly can prevent the cholesterol content in the blood from increasing, making it less susceptible to jaundice, liver enlargement, arteriosclerosis and other diseases. Eggplant contains vitamin E, which has the functions of preventing bleeding and anti-aging, and has positive significance in delaying human aging. There are many varieties of eggplant. The berries are long, round, or obovate, and the skins are white, green, or purple. White and purple eggplants are the best.

Tags

• vegetarian dishes
• chicken essence
• green eggplant
• light soy sauce
• minced garlic
• olive oil
• onions
• red spicy oil
• sesame oil
• sugar
• black pepper
• white pepper

Ingredients

Steps

1. 1 Wash the green eggplant, cut it in half, cut it a few times, put it on a plate and drizzle it with olive oil.

   

2. 2 When the water in the steamer boils, add the eggplants on the plate, cover and steam for 5-8 minutes

   

3. 3 While steaming the eggplant, use a small bowl to mix the light soy sauce, sugar, minced garlic, chopped green onion, black and white pepper, red chili oil (add according to personal taste), sesame oil, and chicken essence, and the dipping sauce is ready.

   

4. 4 If you can easily pass through the eggplant with chopsticks, it means the eggplant is just right. Tear it into strips and dip it in the sauce.