FARE EXCHANGE Jump to recipe
Spice Temple's steamed eggplant with three flavours

Spice Temple's steamed eggplant with three flavours

“I keep returning to Sydney’s Spice Temple for the steamed eggplant with three flavours. It’s an awesome dish. Please publish the recipe!”
Angelique Marris, Kingsford, NSW

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Spice Temple's steamed eggplant with three flavours

Serves 4
Cooking Time Prep time 20 mins, cook 25 mins (plus draining)
2   eggplant, cut into thick batons
12   garlic cloves
30 ml   peanut oil
400 gm   coarsely minced pork
80 gm (¼ cup)   sweet bean paste (see note)
350 ml   chicken stock
120 ml   dark soy sauce
½ tsp   sesame oil
2 cups (loosely packed)   coriander, coarsely chopped


1 Place eggplant in a colander, scatter with 2 tsp fine sea salt, set aside to drain (1 hour). Lightly rinse eggplant under cold running water, drain and pat dry with absorbent paper. Steam in a single layer in a large steamer placed over boiling salted water until soft (12-14 minutes), keep warm.
2 Meanwhile, blanch garlic in boiling water until tender (3-5 minutes). Drain, cool, finely chop and set aside.
3 Heat peanut oil in a wok over high heat, add pork, stir-fry until golden (3-5 minutes), remove with a slotted spoon and set aside. Add bean paste to wok, stir-fry until fragrant (30 seconds-1 minute), add stock, soy sauce and pork and simmer until thick (5-7 minutes), then stir through sesame oil.
4 To serve, scatter eggplant with garlic, pork and coriander and serve hot.

Note Sweet bean paste is available from Asian grocers.

This recipe is from the September 2010 issue of Australian Gourmet Traveller.

RECIPE Neil Perry, Spice Temple, Sydney PHOTOGRAPHY Vanessa Levis STYLING Vanessa Austin

Search by cuisine, name, ingredients...
Spice Temple's steamed eggplant with three flavours Spice Temple's steamed eggplant with thr... Eggplant pachadi Eggplant pachadi
White bean and rainbow silverbeet soup White bean and rainbow silverbeet soup Cotoletta of free-range pork with Italian coleslaw Cotoletta of free-range pork with Italia...
Previous Next
James Hird and Todd Garratt: Crespelle with caramelised ruby grapefruit and mascarpone Buzo's crespelle with caramelised ruby grapefruit and mascarpone Potato and Gruyère pizza Potato and Gruyère pizza
Maccheroni alla chitarra con ragù d’agnello e peperoni Eugenio Maiale: Maccheroni alla chitarra con ragù d’agnello e peperoni Tempered chocolate Tempered chocolate
Previous Next

Gourmet Traveller magazine

Subscribe and win!

Subscribe or renew your subscription to Gourmet Traveller this month and you could win the ultimate in chic and stylish kitchen packages thanks to ILVE, worth over $15,000!
Get 12 months of Gourmet Traveller for the online only price of $69.95
Subscribe Now!