蒜茄子 / Garlic Eggplant¶
🖼️Image¶
✒️About This Recipe¶
Northeastern China (东北) was once a major industrial hub, with most adults working in factories. People would pack their lunches in aluminum mess tins (铝饭盒) strapped to the backs of their bicycles, and the workplace would steam everyone’s lunch together in a large steamer—long before microwaves became common.
This particular dish hails from Northeastern China, where eggplant is a staple. When I was little, my mother would often make this dish, and I would find it sitting in the fridge inside an aluminum mess tin. That is why whenever I think of this dish, I always think of that iconic retro symbol.
Unlike most eggplant recipes, which are heavily seasoned with sauces, this dish lets the natural flavor of eggplant shine. It’s often salty (because traditionally umami wasn’t added, add bouillon to cut down on salt) yet still feels mild and light—an ideal partner for congee or when you’ve had your fill of rich dishes.
🥦Ingredients¶
Eggplant [1]
🧂Seasoning¶
🔢Directions¶
Steam eggplant for 5 minutes, then turn off the heat and remove the lid to let it dry and cool down
Tear eggplant into strips with hands
Grate garlic with a microplane, 2 cloves per eggplant
Cut cilantro
In a mixing bowl, mix eggplant, cilantro, garlic, bouillon and salt
Let sit overnight in the fridge and serve