Recipes Christmas & Chinese New Year Dinner Asian Style Appetizer – Steamed Eggplant with Braised Tomatoes in Garlic Black Vinegar Sauce Garnished with Sliced Celery 4 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Weekly Meal Plan: Plant-Based Fish Recipes admin March 14, 2021 New Recipe: 10 of Our Top Vegan Dessert Recipes From March 2022! admin April 2, 2022 New Recipe: Easy cinnamon pancake pudding bake recipe to make Shrove Tuesday more exciting admin February 22, 2022 New Recipe: Dairy Princess: Ice cream for breakfast? Yes, please. | Food admin February 13, 2022 New Recipe: Crunchy bites packed with aromatic spices admin February 26, 2022 New Recipe: Greet overnight guests with the freshly baked bread admin April 18, 2021 About The Author More from this Author One Response Kuangs_Kitchen January 18, 2022 Christmas & Chinese New Year Dinner Asian Style Appetizer – Steamed Eggplant with Braised Tomatoes in Garlic Black Vinegar Sauce Garnished with Sliced Celery Recipe Video: [https://youtu.be/DDATFXoc_Vo](https://youtu.be/DDATFXoc_Vo) Servings: 4 Cooking Time: 20 minutes **Ingredients** * 1 eggplant (around 300g) * 2 medium size tomatoes (around 200g) * 10g celery * 2 cloves garlic * 1 tablespoon soy sauce * 1 tablespoon vegetarian oyster sauce * 1 teaspoons sugar * ½ teaspoon white pepper * ½ cup water **Sauce** * 2 cloves garlic * 1 tablespoon black vinegar * 1 tablespoon soy sauce * 1 teaspoon sugar * 1 teaspoon sesame oil * 1 red bird eye chili (optional) **Instructions** 1. Cut 1 eggplant (around 300g) into 4-5cm strips, and steam for 10 minutes 2. Slice 10g celery thinly, minces 4 cloves garlic (put half in the mortar), and minced 2 medium size tomatoes (around 200g) 3. Mix the sauce in the mortar with: 2 cloves minced garlic, 1 tablespoon black vinegar, 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 red bird eye chili (optional) 4. Heat the pan with 1 tablespoon oil for 1 minutes in high heat, fry the garlic for 30 seconds, add in tomatoes, fry for 3 minutes until the tomatoes break down 5. Add 1 tablespoon vegetarian oyster sauce, 1 teaspoons sugar, ½ teaspoon white pepper, stir fry for 10 seconds, add in ½ cup water, and cook for 3 minutes until tomatoes dissolve 6. Dish the tomato paste in a plate, layer with steamed eggplant, drizzle with the garlic black vinegar sauce, garnish with sliced celery, and it’s ready to serve! Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.