Steamed Eggplant with Chili Crisp and Soy Black Vinegar Sauce

 You can steam any food in a Combi steam oven, which you typically steam over boiling water. You can also steam multiple foods simultaneously with no transfer of flavor, and dishes like this spicy eggplant can be cooked and served in the same container.

This straightforward recipe for steamed eggplant requires minimal preparation. It involves a quick soak in water with some vinegar to remove any bitterness and help the eggplant hold its shape. Then, the sauce ingredients are assembled, poured over the eggplant, and cooked in the Steam mode until tender. The eggplant absorbs the flavors of the sauce and is finished with a light drizzle of sesame oil for added flavor.

INGREDIENTS

Eggplant

1lb Chinese or Japanese eggplant (3 - 4), chopped into bite-sized pieces

¼ cup of white vinegar

Water to cover

Sauce

2 tbsp soy sauce

2 tsp black vinegar

2 tsp oyster sauce

1 tsp sugar

2 tbsp chili crisp or chili sauce

Topping

3 cloves garlic, minced

2 scallions, finely chopped

Sesame oil for drizzling

PREPARATION

Heat the oven in the Convection Steam mode at 212°F. This mode combines the benefits of convection cooking, which circulates hot air around the food, and steam cooking, which keeps the food moist. It's perfect for steaming dishes like this eggplant.

Place the eggplant in a large bowl, add water to cover, and stir in the vinegar. This step helps to remove any bitterness from the eggplant and helps it hold its shape during cooking. Set aside for 3 - 10 minutes, then rinse thoroughly and squeeze out as much liquid as possible with your hands.

Place the eggplant in an oven-proof cooking container. Combine the sauce ingredients and pour over the eggplant. Top with the minced garlic, scallions, and a light drizzle of sesame oil.

Cook for 20 minutes or until tender.

Serves 4 - 6