In translating this recipe for the Thermomix we have also translated the French word aubergine—commonly used in Britain—to the one we more often use here: eggplant.
- Cut eggplant lengthways into 1-centimetre slices, then cut each slice into 1-centimetre strips. Place in a colander, sprinkle generously with sea salt and allow to stand, in the sink or over a bowl, for 15 minutes (this will sweat off any bitterness and tenderise the eggplant). Rinse and pat dry.
- Chop garlic and ginger 3 seconds/speed 7. Scrape sides and repeat. Add soy sauce, vinegar and sugar, and cook 1 minute/50 degrees/speed 1. Set aside.
- Add 1 kilogram of water to the Thermomix bowl and lay eggplant strips on the two layers of the Varoma dish. Steam 25 minutes/Varoma/speed 2.
- Arrange the steamed eggplants onto a serving dish and dress them with the ginger-and-garlic mixture. Sprinkle some finely chopped spring onions over the top.
- When ready to serve, heat the oil in a wok or saucepan over a very high flame until it just about reaches smoking point.
- Carefully drizzle the hot oil over the eggplants; this will create a dramatic sizzling sound (this can be done at the table to impress an audience). Top with a few sesame seeds and enjoy.
AND … While the eggplants are steaming in the Varoma, why not take off the bowl to steam some rice? Just add 100 to 300 grams of rice to the simmering basket, rinse well and place in the mixing bowl before proceeding to Step 3. Two birds, one stone!