Asian Style Steamed Eggplant

I often feel a great sense of panic watching my mother cook Asian dishes, as if I have very limited time to start embracing my heritage and learn how to cook the food of my culture. Growing up in Australia, with a completely westernised upbringing, I ate vegemite sandwiches just as much the next kid, and Asian food was usually reserved for dinner time meals. 

I do believe I could eat Asian food everyday though, but sadly my lack of skills means I’m usually whipping up something little less eastern. Tonight, as a side dish, I enjoyed an Asian style steamed eggplant dish, which I can happily say is one of the easiest recipes my mother has shown me.

*  *  *

Asian Style Steamed Eggplant
Serves 4

4 Asian eggplants, or 1 medium eggplant
1 large clove of garlic, finely chopped
2cm cube of ginger, finely chopped
1 large red chilli, finely chopped
1 spring onion, finely chopped
1 tbsp sesame oil
2 tbsp oyster sauce
1/4 cup water

Slice eggplant thinly, and layer in a steaming dish. Sprinkle garlic, ginger, chilli and spring onion on top. In a small jug, whisk together the oyster sauce and sesame oil with the water. Pour over the top of the eggplant evenly. Steam for 10-15 minutes, or until the eggplant is soft. Enjoy with hot steamed rice and sambal, or as a side to any protein.

*  *  *