材料

香菜末5克
食油1大匙
蒜2瓣,剁碎
日本茄子½个
葱1条,切丝,点缀用
辣椒1条,切丝,点缀用

调味料

鼎泰丰丰味辣油1大匙
鼎泰丰丰味香辣酱1大匙
酱油膏或酱油1大匙
糖1小匙
米醋1小匙

做法

  1. 把香菜末放入小碗中,淋入热油一起搅拌待用。
  2. 把蒜末加上调味料搅拌均匀调成酱汁。
  3. 在茄子表面竖划几刀,间隔约1.5cm。
  4. 轻轻将裂缝向两边推,使之完全打开,更容易煮熟。
  5. 把茄子放在盘子上,蒸15分钟。
  6. 把调味酱汁淋在蒸熟的茄子上。
  7. 把少许的香菜油洒在茄子上,用葱丝和辣椒丝点缀即可。趁热享用。

烹饪小贴士:日本茄子比较嫩,更适合制作此菜。

Steamed Eggplant topped with Fragrant Spicy Sauce

Ingredients

5g chopped Chinese parsley
1 tbsp cooking oil
2 cloves garlic, minced
½ Japanese eggplant
1 spring onion, sliced length-wise,
for garnishing
1 red chilli, sliced length-wise, for garnishing

Seasoning

1 tbsp Din Tai Fung Taiwan Chilli Oil
1 tbsp Din Tai Fung Fragrant Chilli Sauce
1 tbsp soy sauce or soy sauce paste
1 tsp sugar
1 tsp rice vinegar

Method

  1. Place chopped parsley in a small bowl. Heat oil over a small frying pan, then pour hot oil over parsley. Stir and set aside.
  2. Add garlic to seasoning ingredients and mix well.
  3. Score eggplant surface by slicing at 1.5cm intervals lengthways.
  4. Gently ease open the cuts to allow it to cook through.
  5. Place eggplant on porcelain serving plate and steam for 15mins.
  6. Spoon seasoning mixture over cooked eggplant.
  7. Top eggplant with parsley mixture and garnish with spring onions and red chilli. Serve hot.

Chef’s Tips: Japanese eggplants are specified for this dish due to their tender quality.

text: 若昕 photos + recipes: Din Tai Fung