Basil-Marinated Steamed Eggplant

Why people make this dish

Eggplant is celebrated in traditional Chinese food therapy for nourishing the blood and reducing swelling, but it soaks up oil like a sponge — restaurant versions are often deep-fried to a glossy finish. Nourilo’s approach is to steam the eggplant instead, then pour a freshly made basil-ginger-garlic sauce over it and let it soak. The result is deeply fragrant and satisfying without all that extra oil. Thai basil (called “jiu ceng ta” in Cantonese or “luo le” in Mandarin) has a warm, spicy character that balances the naturally cooling nature of eggplant, and it fills the kitchen with a scent that makes everyone hungry.