Thursday, August 21, 2014

Steamed Eggplant with Gochujang Dressing 蒸茄子拌韩式辣酱

Though these baby eggplants are fragrant with garlic, or pack punch of spice with chili; fuss-free Steamed Eggplant is my go-to whenever I want to put together something easy, healthy yet flavorful. Steamed does not equal to flavor? I don't agree.

The secret lies in the sauce, in this case.


Asian eggplant variety such as Chinese eggplant and Japanese eggplant which have thin delicate skin and sweeter flesh are more suitable for steamed eggplant dishes.


Some of you may not like the sharp bitterness of bitter melon, the sliminess of okra, the sponginess of eggplant. These must be the three most hated vegetables for most people, especially kids. I used to dislike eggplant when I was a teenager - not only was eggplant spongy, it was cooked all wrong at food stalls, eateries and even restaurants. Most often wok-fried and almost every time, they turned out greasy. It was just eating mouthful of oil back then.

Whether you just never developed a taste or liking for a certain vegetable or you had bad food memories of bland food, mushy and overcooked vegetables as a child, there is still hope to learn to appreciate these not-so-popular vegetables, by using new prep. and cooking methods. At least I have found new hope in this Spicy Steamed Eggplant. Comparing to miso dressing, this spicy dressing is definitely my favorite.



Steamed Chinese Eggplant with Gochujang Dressing 蒸茄子拌韩式辣酱
Ingredients:
2 medium-size Chinese eggplant,  thinly sliced and at finger-length, as shown. Finely diced green onions, and toasted sesame seeds as garnish (optional)

[Sauce]: 1tsp gochujang, 4-5tbsp organic apple cider vinegar,1tsp sesame oil

Directions: Prepare the sauce-dressing, set aside. Steam eggplant pieces for 15 mins or more till eggplant are just cooked (but not over-cooked) . Drizzle sauce over steamed eggplant, garnish (optional) and serve immediately.



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