Main Ingredients:
Eggplant: 1; Tomato Sauce: 20g; Tomato: 1.
Additional Ingredients:
Starch: 20g; Salad Oil: 15ml; Sugar: 2g; Garlic: 3 cloves; Salt: 3g.
Flavor: Sweet and Sour; Cooking Method: Steaming; Time: 30 minutes; Difficulty: Moderate.
Detailed Steps for Cooking Eggplant Lanterns
Cut the eggplant into sections, about 4-5cm in length, place two toothpicks on each side of the eggplant section (to prevent it from breaking). Then cut into groups of 6 slices.
Wash the tomato and dice it finely.
Apply a thin layer of starch in the gaps of the eggplant with your fingers.
Stuff the diced tomatoes into the gaps of the eggplant.
Place the eggplant boxes in a porcelain dish and then on a steaming tray with holes. Set the steamer to normal steaming mode, 100 degrees, and steam for 8 minutes.
Heat oil in a pan, sauté minced garlic until fragrant, then add tomato sauce, salt, and sugar to season. Bring to a boil and then turn off the heat.
Pour the boiled sauce over the eggplants and serve.
