Steamed Eggplant with Sichuan Spicy Sauce

Yaya the Duck
February 03, 2014
127

Very easy eggplant with Chinese-style sauce.

5
1 lb. eggplant
1/2 tablespoon chili oil
3 tablespoon soy sauce
1½ tablespoon Balsamic vinegar
3/4 tablespoon sugar
1/4 teaspoon ground Sichuan peppercorn
½ tablespoon grated ginger
½ tablespoon minced garlic
½ tablespoon sesame oil
Peel and cut the eggplant into 2-inch strips about ½-inch thick. Put in a plate in not more than 2 layers, steam for 10 to 15 minutes. Mix chili oil, soy sauce, Balsamic Vinegar, sugar, ground Sichuan peppercorn, grated ginger, minced garlic and sesame oil. Pour sauce over eggplant. Garnish with chopped green onions, cilantro, or parsley.
Nutritions

Calories
68

Sodium
604mg
25% DV

Fat
2g
3% DV

Protein
1g
2% DV

Carbs
4g
1% DV

Fiber
0.7g
2% DV
DinnerSteamed