This appetizer appears to be professionally prepared, yet it is really easy and simply takes 10 mins to create.
Eggplant Chrysanthemum is a dish created by the Han Chinese (漢族). The traditional way is to cut the eggplant into sections, cross-cut the surface so that the eggplants expand into a daisy-like shape. The edible flowers will then be dusted with flour before being deep fried in boiling oil. The dish is usually served with a sweet, sour tomato sauce.
This recipe here is a healthier adaptation of the dish, using the steaming method instead of deep frying. The sauce is also replaced with something spicy, to give the appetizer a kick. You can also practice more with your cutting technique.