Chinese steamed eggplant | LiveLCA

Name: Chinese steamed eggplant | LiveLCA
Ingredients: 2 to 3 teaspoons chili oil (optional); Tahini; 1 tablespoon tahini (optional); Sugar, 1 teaspoon sugar, or to taste; Rice vinegar, 2 to 3 teaspoons Chinkiang rice vinegar, or any other rice vinegar; Salt, Kosher salt; Eggplants, 0.7 kg, 1 large globe eggplant, or 2 long Chinese or Japanese eggplants; Sesame seeds, Toasted sesame seeds; Olive oil, 2 tablespoons olive oil; Garlic, 0.005 kg, 1 medium clove garlic, minced or grated with a microplane grater (about 1 teaspoon); Sesame oil, 1 teaspoon sesame oil; Soy sauce, 2 teaspoons light soy sauce

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Recipe: Chinese steamed eggplant You can eat 9.31 servings of Chinese steamed eggplant to exhaust your daily CO2e food budget Emissions per serving: 0.29 kg CO2e

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Ingredients

2 to 3 teaspoons chili oil (optional)
Tahini
1 tablespoon tahini (optional)
Sugar, 1 teaspoon sugar, or to taste
Rice vinegar, 2 to 3 teaspoons Chinkiang rice vinegar, or any other rice vinegar
Salt, Kosher salt
Eggplants, 0.7 kg, 1 large globe eggplant, or 2 long Chinese or Japanese eggplants
Sesame seeds, Toasted sesame seeds
Olive oil, 2 tablespoons olive oil
Garlic, 0.005 kg, 1 medium clove garlic, minced or grated with a microplane grater (about 1 teaspoon)
Sesame oil, 1 teaspoon sesame oil
Soy sauce, 2 teaspoons light soy sauce