Steamed Eggplant with Olives

Overview

Eggplants absorb oil, and the more oil they cook, the more delicious they are. Therefore, most of the eggplants cooked in restaurants are cooked in oil first. However, Sister Xin cannot eat too greasy food due to physical reasons, so she uses steaming instead. However, it lacks oil and meat, and the steamed eggplants also taste average. Sister Xin tried steaming and adding juice. If you are interested, you can try it. It tastes good when eaten this way.

Tags

• hot dishes
• home cooking
• old man
• summer recipes
• lunch
• dinner
• students
• eggplant
• garlic alone
• light soy sauce
• olive vegetables
• oyster sauce
• peanut oil
• sesame oil
• thai pepper
• salt

Ingredients

Steps

1. 1 Take a steaming dish and sprinkle a thin layer of salt powder evenly on it.

   

2. 2 Spread the peeled and cut eggplant into long strips on a plate, sprinkle minced garlic and a thin layer of salt powder evenly on top of the eggplant.

   

3. 3 Bring the water in the steamer to a boil over high heat. After the water boils, put the steaming vegetable plate in, pour sesame oil evenly, cover the pot, and steam over high heat for 10 to 15 minutes depending on the size of the eggplants.

   

4. 4 While the eggplant is steaming, take another pot, heat the pot with cold oil, add more oil, add Thai pepper and stir-fry until fragrant.

   

5. 5 After the pot is fragrant, add the olives and stir-fry evenly. Do not stir until evenly distributed and allow the hot oil to fry slowly for a while. After frying until you can smell the aroma, add oyster sauce and light soy sauce to taste.

   

6. 6 After the eggplant is steamed, take it out of the pot. Pour off the water on the plate, then pour the sauce you just cooked on the eggplant and serve.