Vietnamese steamed eggplant {vegan – sans gluten}
L’autre jour au marché, je suis tombée sur des aubergines japonaises et j’étais hyper excitée de pouvoir en trouver en production locale et bio. As a result, j’ai enfin pris le temps de prendre en photos et de mesurer les quantités de cette que nous adorons, d’ailleurs je ne m’avance pas trop en disant que les aubergines vapeur à la vietnamienne est ma recette d’aubergines préférée avec le caviar d’aubergines ! La recette originale n’est pas vegan, I therefore vegetated it and skipped the step of pouring hot oil on the spring onion, because the first time I tried the trick, I forgot my oil and it caught fire (you will therefore understand that I am a little traumatized !!!).
Steamed eggplants are a delicacy and full of flavors,
I'm sure you'll love it. To let them star, they are to be served with a good white rice (and also to soothe the palate a little I admit !). If you ever don't get your hands on Japanese eggplant, use “classic” eggplants, you will simply have to cut them into sticks to cook them and their skin will be just a little thicker ! Good discovery !
Vietnamese steamed eggplant
POUR 8-10 PARTS
- 600g Japanese eggplant
- 4 spring onions
- 1 little pepper
- 3 cloves of garlic
- 1 thumb-sized piece of ginger
- 20 cl of soy sauce
- 3 tablespoons of rice vinegar
- 8 cl of sesame oil
- 1 tablespoon of sugar
- 1 tablespoon toasted sesame seeds.
- Cut the aubergines into sections then cut these sections in half lengthwise.
- Steam them for 14 minutes, skin side down.
- During this time, finely chop the spring onions and deseed the pepper and chop it.
- mix together the soy sauce, the vinegar, sugar and oil, then add the chives, chilli, garlic cloves and minced ginger.
- Once the eggplants are cooked, arrange them in a dish then pour the marinade on top and let cool completely.
- Finish by adding sesame seeds and serve with rice.
