Cecelia Chiang's Eggplant in Garlic Sauce

Cecelia Chiang's Eggplant in Garlic Sauce
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Recipe for Cecelia Chiang's Eggplant in Garlic Sauce, a wonderful side dish or vegetarian starter.


  • 3 large Asian eggplants (about 1 pound)
  • 3 tablespoons premium soy sauce
  • 1 1/2 teaspoons chili oil
  • 1 tablespoon Chiankiang black vinegar or good quality balsamic vinegar
  • 1 tablespoon minced fresh ginger
  • 1 1/2 tablespoons minced garlic
  • 1 green onion, white and green parts, thinly sliced


  1. Serve 4-6 as part of a Chinese Meal or 2-4 as a Western-style Side Dish
  2. Trim the eggplants. Cut them lengthwise in quarters and then again crosswise in 2 to 3 inch pieces. Fill the bottom of a steamer with water, bring the water to a boil over high heat, and set the eggplant pieces on a steamer tier (they don’t need to be put on a plate first) over boiling water. Cover and steam 4 minutes, or until soft when pressed with a chopstick. Set aside to cool to room temperature.
  3. To Make the Dressing: Whisk the soy sauce, chili oil, vinegar, ginger, and garlic in a small bowl until combined. To serve, toss the room temperature eggplant in half of the dressing and arrange it on a platter. Pour over the remaining dressing. Garnish with green onion.