Spicy Eggplant with Citrus Dressing
Season halved and scored eggplants with a sweet, tangy and spicy sauce, steam in a convection oven, and you will have a delicious dish bursting with Asian-style flavours. Garnish with Thai basil and cilantro.
Sweet and tangy sauce drizzled on steamed eggplants with a spicy seasoning.
20 minutesDifficulty:Easy
Ingredients
Ingredients
- 2Eggplants
- Olive Oil as needed
- Salt and Pepper to taste
- Cumin Powder to taste
- Thai Basil for garnish
- Coriander for garnish
Dressing
- 3 TbspLemon Juice
- 3 TbspLime Juice
- 1 tspDark Soy Sauce
- 2 TbspLight Soy Sauce
- 1 TbspOyster Sauce
- 1 TbspFish Sauce
- 1 tspSesame Oil
- 1 TbspSugar
- 50 gRed Chilli, chopped
Steps
1) Cut the eggplants in halves lengthwise and make diagonal incisions into the flesh of each eggplant half. Drizzle with olive oil and season with salt, pepper and cumin powder.
2) To make the dressing, mix the dressing ingredients in a small bowl.
3) Place the eggplants on the microwave tray and drizzle dressing.
4) Touch MICRO POWER, swipe the slider bar to select 300 W + Steam and touch the Set key. Swipe the slider bar to select cooking time of 10 minutes. Touch START. Garnish with Thai basil and cilantro.
Tips: Trim off a small slice of the bottom of the eggplants so they sit nicely on a serving dish.
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