Steamed Eggplant with Garlic Sauce
This is a dish with Sichuan and Hunan roots. Customarily, the eggplant is deep-fried, then stir-fried. I've reduced the fat here by steaming the eggplant instead. The texture is a little bit different, but the flavors are still defined and intense.
Slideshow: Satisfying Vegetarian Recipes