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Garlic Eggplant (Steamed Eggplant with Garlic Sauce)

 Suànní Qiézi  is a traditional Chinese cold appetizer made with tender steamed eggplant drizzled in a bold garlic-based dressing. It's light, flavorful, and incredibly refreshing — perfect as a side dish or a healthy snack in the summer.



 Ingredients

Main:

  • 2–3 Chinese eggplants (long, purple variety)

  • 4–5 garlic cloves (minced or crushed)

  • 1–2 scallions (finely chopped)

  • 1 small fresh chili or chili oil (optional, for spice)

Sauce:

  • 1 tablespoon light soy sauce

  • 1 tablespoon Chinese black vinegar (or rice vinegar)

  • 1/2 teaspoon sugar

  • 1 teaspoon sesame oil

  • 1 tablespoon hot oil (to pour over garlic and release aroma)

  • Optional: 1/2 teaspoon oyster sauce or 1 tablespoon warm water to dilute

 Preparation

Step 1: Prep the Eggplant

  1. Wash and trim the eggplants, then cut them in half or into sections if too long.

  2. Steam the eggplants in a steamer (or over boiling water) for 10–15 minutes, or until soft and fully cooked.

Tip: You can also microwave them in a covered bowl for 6–8 minutes if short on time.

  1. Let them cool, then gently tear or slice the eggplant into strips or bite-sized chunks by hand or with a fork. Arrange on a serving plate.

 Step 2: Make the Garlic Sauce

  1. Combine the minced garlic in a heat-safe bowl.

  2. Heat about 1 tablespoon of neutral oil (e.g., canola or peanut oil) until shimmering.

  3. Carefully pour the hot oil over the garlic to bring out the aroma.

  4. Add light soy sauce, vinegar, sugar, sesame oil, and a splash of water or oyster sauce. Stir well.

  5. Adjust the taste if needed — balance salty, sour, and a touch of sweetness.

 Step 3: Assemble the Dish

  1. Pour the garlic sauce evenly over the cooled, shredded eggplants.

  2. Garnish with chopped scallions, fresh chili slices, or a drizzle of chili oil for heat.

  3. Let it rest for 5–10 minutes to absorb the flavors, or chill in the fridge if serving cold.

Serving Suggestion

  • Serve as a cold appetizer, side dish, or part of a larger Chinese meal.

  • Perfect with steamed rice, congee, or noodles.

 Tips

  • Use Chinese or Japanese eggplants for the best texture — they’re less bitter and more tender.

  • Don’t skip the hot oil over garlic step — it elevates the aroma significantly.

  • For a stronger garlic punch, let the minced garlic sit for 5 minutes before adding oil.

 Why You’ll Love It

  • Healthy & low-fat

  • Vegan-friendly

  • Bursting with garlic, umami, and sesame aroma

  • Simple ingredients, big flavor!

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