Prep Time
8 minsCook Time
4-5 minsFree Time
to play a board game
Eggplant was made for the microwave. Slow heat gently steams it and locks in moisture, turning it tender and creamy. This classic Chinese preparation uses a medley of sauces that features black vinegar. Made from fermented black sticky rice, this malty, smoky condiment adds a complexity that completely transforms the eggplant's mild flavor.
All of Anyday’s recipes are tested (and retested!) in many different microwave and home kitchens to make sure they work— and work well. Unless specified otherwise, all recipes should be cooked at full power.
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Ingredients
- 1-2 Japanese eggplants
- ½ teaspoon Chinese black vinegar
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- ¼ teaspoon sugar
- ½ teaspoon sesame oil
- ½ tablespoon chili sauce (Lao gan ma)
- 4 garlic cloves, finely chopped
- 2 scallions, thinly sliced
- 3 tablespoons vegetable oil, optional
Preparation
- Cut the eggplants into 4" chunks crosswise, and then cut each chunk lengthwise into 4-6 strips. Place in the Anyday dish and cover with the lid (knob lifted). Cook in the microwave for 4-5 minutes, or until eggplant is tender when pierced with a fork.
- In a separate small bowl, combine the black vinegar, soy sauce, oyster sauce, sugar, sesame oil, and chili sauce. Mix well and set aside.
- Pour the sauce over the cooked eggplant, then sprinkle the chopped garlic and thinly sliced scallions on top.
- Optional: Heat the vegetable oil in a pan until just smoking. Carefully pour hot oil over the eggplant, garlic, and scallions. Serve warm.
Suggestions
- For a vegan friendly recipe, use vegan oyster sauce, made with mushrooms.
Recipe Notes
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
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