Ingredients

Method

For the seasoned soy sauce:
• 2 T vegetable oil
• 1 spring onion, roughly chopped
• a thumb-sized piece of fresh ginger, peeled and sliced
• 2 ½ T light soy sauce
• 2 t dark soy sauce
• 1 t oyster sauce
• 5 t white sugar
• ½ t MSG
• 1 T Shaoxing rice wine
• 90 ml water
Crispy garlic and crispy garlic oil:
• 5 T vegetable oil
• 1 whole head garlic, peeled and chopped
• 1 medium brinjal
• 1 t salt
• 5 T seasoned soy sauce
• 2 T garlic oil, plus garlic bits
• a handful fresh coriander, roughly chopped

Method

Ingredients

1. To make the seasoned soy sauce, heat the vegetable oil in a small saucepan over a medium heat. Add the spring onion and ginger and sauté until softened and caramelised. Take care not to burn them. Add the remaining ingredients and simmer for 5 minutes. Turn off the heat and allow to cool. Strain the sauce through a fine sieve into a jar and discard the solids. It will keep in the fridge for 4 weeks. Use as required.

2. To make the garlic oil, heat the vegetable oil in a small frying pan over a medium heat. Add the chopped garlic and swirl the pan so that the garlic is evenly distributed. Continue to swirl periodically to ensure even cooking. Remove from the heat as soon as the garlic turns golden brown, about 5–7 minutes. Place a small sieve over a bowl and drain the garlic oil through it. The garlic bits left in the sieve will crisp up further at room temperature. You can use the crispy garlic for garnish or toppings. Use the oil for dressing or cooking. You can also combine them back together and store in a jam jar. It will last for a week in a cool, dark place.

3. Cut the brinjal into batons, each about 2 cm wide and finger length. Place in a mixing bowl, sprinkle over the salt and allow to stand for 10 minutes.

4. Discard any excess water and arrange the brinjal batons on a shallow, heatproof plate with a lip. Set up your steamer.

5. Steam the brinjals over a high heat for 15 minutes. Remove the lid and spoon over the seasoned soy sauce. Cover and steam for another 15 minutes.

6. After this time, the brinjals should be soft. Drizzle over the garlic oil and sprinkle with the fresh coriander.

Find more brinjal recipes here

Photographer: © Sam Folan 2026

Extracted with permission from Rice by Ping Coombes is published by Murdoch Books, and distributed by Jonathan Ball Publishers in South Africa.