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steamed eggplant with garlic sauce
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Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 2


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Step 1

Prepare the sauce first. Mince 6-8 cloves of garlic. Then, sliced green onions and red pepper or red thai chili (if you like spice).

Step 2

Place garlic, green onions, and chili in a bowl. Then, add 1/2 teaspoon salt and 1/4 teaspoon sugar.

Step 3

In a pan, heat to high. Add avocado oil to the pan and wait until you can see smoke coming out of then pan (takes 5 or so minutes). Pour hot oil on the garlic. Mix together and set aside.

Step 4

Wash the eggplant with water. Cut the stem off the chinese eggplant. Peel some of the skin and leave some in between (cut stripes) for a nice texture. Then, cut the eggplant in half and slice in smaller pieces.

Step 5

Place the eggplant on a plate evenly. On high heat, place water in a pot. Once boiling, place the eggplant plate inside the pot and steam for 10 minutes.

Step 6

Take out the eggplant dish out and pour out the water. Add the garlic mixture you made in step 3 on top of the eggplant. Steam for 3-8 minutes until your desired softness for the eggplant.

Step 7

Eat the eggplant with some rice and hope you enjoy!

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