Story: Cooking With Brendan Pang
Episode: 06
Presenter: Brendan Pang
Air Date: 1st October 2022

Trev showed you how to grow it and now Chef Brendan Pang is going to show you how to cook with it, see what some Eggplants can be whipped up into!

Chinese Steamed Eggplant with a Spicy Garlic Sauce

Ingredients

• 2 medium eggplants
• 2 tbsp grapeseed oil
• ¼ tsp sesame oil
• 1 tsp ginger, minced
• ½ tsp sesame seeds
• 2 tbsp chili oil (Chinese-style)
• 1 tbsp tahini
• 1 tbsp light soy sauce
• Pinch of salt
• 1 tsp caster sugar
• 1 green chilli, finely chopped
• 3 cloves garlic, finely chopped
• 1 spring onion, finely chopped (extra for garnish)
• 1 tbsp fermented black beans, rinsed, and drained
• Coriander to serve.

Methode

1. Cut your Japanese or Chinese eggplants into 3-inch pieces and then cut them into quarters lengthwise. Arrange on a heatproof plate for steaming.
2. Steam the eggplant for 10 minutes, or until soft. You can serve the eggplant on the same plate or transfer it to a serving plate. If transferring your steamed eggplant to a serving plate, be sure to include any liquid from the steamed eggplant.
3. Heat the grapeseed and sesame oil in a saucepan over medium high heat and add the fresh ginger and sesame seeds.
4. After 15-20 seconds, stir in the hot chili oil, sesame paste, soy sauce, salt, and sugar until well combined.
5. Once the sauce begins to simmer, turn off the heat and stir in the finely chopped chillies, garlic, spring onion, and the black beans.
6. Pour the sauce over the eggplant and top with extra spring onion, coriander.

Equipment List

• Steamer basket
• Dish suitable for steamer basket
• Variety of mixing bowls and ramekins
• Small saucepan
• Microplane
• Knife and chopping board
• Mixture of spoons

Enjoy!