Eggplants are one of those veggie-fruits that rely on the sauce for the flavor since it's bland to no end. My favorite way to eat eggplant is with it soft and mushy drenched in ginger onion sauce. The simple sauce brings out the ginger's unique spiciness, sharp but not overwhelming. Plus, it's healthy and super fast to make! one of the dishes I whip up on the side when I'm focused on a more complex dish.
10-minute dish #1: Eggplant with scallions and ginger
Stats:
Cost: $1 for 2 servings
Prep time: 5 min.
Cook time: 10 min.
Ingredients:
- Chinese eggplant (long and skinny)
- Chunk of ginger, size of your upper thumb, skinned.
- 2 stalks of scallions/green onions
- "Soy sauce for seafood" - it's pretty specific!
Instructions:
- Peel the skin off of the eggplant. Cut into bite-sized chunks.
- With a steamer, steam the eggplants for 10 min. If you don't have one, put a bowl underneath a small plate with your eggplants and set them in a pot of water 1 inch high. Cover your lid.
- Julienne (cut into thin strips) the ginger and scallions.
- Heat oil on high and cook the ginger/scallions for 1 minute. Set aside in a small sauce bowl.
- Add the soy sauce for seafood to the hot oil & company. Add a spoon of sugar if desired. Mix well
- Once the eggplants are done, plate them by spooning the sauce over the delicious and soft morsels.
No comments:
Post a Comment