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Mouthwatering Eggplant

Name: Mouthwatering Eggplant
Total time: 15 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 2 Eggplant; 1/2 knob Ginger; 1/2 clove Garlic; 1 tbsp Soy Sauce; 1 tsp Sugar; 1 tsp Chili Oil; 1 tsp Sesame Oil; A pinch Lemon

Side Dish

⏱ 15 min

👥 Serves 2

Difficulty ⭐

Microwave-steamed eggplant topped with a ginger, garlic, and chili oil sauce — a side inspired by Chinese kou shui ji.

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📖 The Story Behind This Dish

A creative dish pouring the spicy sauce of Sichuan's kou shui ji ('mouthwatering chicken') over eggplant, a Japanese summer vegetable, instead of chicken. Microwave-steamed eggplant turns silky and soft and soaks up the sauce full of ginger, garlic, and chili oil. It's good chilled too. Ingredients are pared down to things you'll often find in the fridge or cupboard.

🌆 Where it's eaten: On a summer evening, red sauce is poured over eggplant chilled in the fridge and set on the table as a small side.

🥕 Ingredients (serves 2)

Eggplant 2
Ginger 1/2 knob
Garlic 1/2 clove
Soy Sauce 1 tbsp
Sugar 1 tsp
Chili Oil 1 tsp
Sesame Oil 1 tsp
Lemon A pinch

👩‍🍳 Instructions

Trim the eggplants, wrap in plastic wrap, and microwave 4 minutes.
When cool enough to handle, tear lengthwise by hand.
Mince the ginger and garlic and mix with the soy sauce, sugar, chili oil, sesame oil, and lemon juice.
Plate the eggplant and pour over the sauce.
Serve chilled or as is.

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