Steam sliced longwise eggplants, toss in chili and garlic, splash with lemon juice and olive oil.
Steamed eggplants are a delicious and healthy side dish that can be enjoyed on its own or paired with other dishes. The key to this recipe is to steam the eggplants until they are tender and juicy, which will bring out their natural sweetness.
Here is a step-by-step guide to making steamed eggplants with chili and garlic:
2 large eggplants, sliced longwise
2 cloves of garlic, minced
1 tablespoon of chili flakes
2 tablespoons of olive oil
1 tablespoon of lemon juice
Slice the eggplants longwise, about 1/4 inch thick.
Bring a pot of water to a boil and place a steamer basket on top.
Place the eggplant slices in the steamer basket and cover with a lid. Steam for about 10-15 minutes, or until the eggplants are tender.
Remove the eggplants from the steamer and transfer them to a large bowl.
In a small skillet, heat the olive oil over medium heat. Add the minced garlic and chili flakes and cook for 1-2 minutes until fragrant.
Pour the garlic and chili mixture over the steamed eggplants and toss to coat.
Splash with lemon juice and serve.
These steamed eggplants are a perfect side dish to go with rice, meat or fish dishes. You can also add some diced tomatoes or chopped herbs like cilantro or parsley to give some extra flavor to the dish.