i first came across this interesting preparation at 富记大排档tai wai in hong kong.
it was an impressive presentation.
i washed & steamed the whole eggplant first, about 10mins.
i used about 120g minced pork and cut 1 small red onion & 1/2 large tomato.
when serving, i browned some garlic in 1tbsp oil, added onions & minced pork then tomato, mixed 1 tbsp oyster sauce, 1 tbsp tomato sauce, 1tsp fish sauce (to taste) & 1 tsp cornflour in 2/3 cup water. i added to the pan & reduced. then i drenched them over the steamed whole egg plant.
this really an excellent dish!^^ eggplant was firm not mushy yet sweet & tender when cut, & combined perfectly with the sauce.
i basically had the inspiration & was recreating the dish from 富记大排档tai wai.
but seriously i think my dish tasted much better. 富记’s meat sauce was purely tomato sauce. by adding oyster sauce, the taste was very much better, at least for my palate haha!^^
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