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.

Method

1. Remove the stems from the eggplant. Cut into long strips and steam over high heat for about 8–10 minutes until just tender. Set aside.
2. Wash the basil thoroughly and remove any tough stems, keeping the leaves.
3. Heat a wok with a little oil over medium-high heat. Stir-fry the minced ginger, garlic, and shallot until fragrant, about 1 minute.
4. Add the basil leaves and toss briefly. Add soy sauce, vinegar, salt, sugar, and a small splash of water. Bring to a boil, then immediately turn off the heat. Stir in the sesame oil.
5. Pour the hot sauce over the steamed eggplant and let it marinate for at least 30 minutes before serving (or up to half a day for deeper flavor). Serve at room temperature.

Nourilo’s Tips

• Thai basil contains volatile oils that dissipate with prolonged cooking — add the leaves at the very end and work quickly once they hit the hot wok.
• If you cannot find Thai basil, coriander (cilantro) or spring onions make a reasonable substitute, though the fragrance will be different.
• Thai basil is commonly sold at Southeast Asian grocery shops; in Cantonese food culture it is sometimes called “jin bu huan” (literally “worth its weight in gold”).
• To prevent the eggplant from browning after cutting, soak the strips briefly in lightly salted water, then drain well before steaming.