Steamed Eggplant

Steamed Eggplant is a delightful dish that brings out the natural flavors of this versatile vegetable while keeping it light and healthy. With a beautiful glossy sheen and a tender texture, steamed eggplant pairs seamlessly with a variety of sauces and seasonings. In this recipe, we’ll focus on a fragrant blend of soy sauce, oyster sauce, and sesame oil, resulting in a dish that is bursting with flavor and perfect for any occasion.

What Makes This Recipe Special

What sets this Steamed Eggplant apart is the unique combination of ingredients that not only enhance the flavor but also create a lovely balance of umami, sweetness, and nuttiness. The gentle steaming method preserves the eggplant’s nutrients while allowing it to absorb the savory sauces. Plus, it’s quick to prepare, making it a fantastic option for a weeknight meal or a side dish at gatherings. The addition of fresh ginger and garlic elevates the dish, making it irresistible.

Shopping List

• 1 1/4 pounds Chinese eggplant (about 4 medium), washed and trimmed
• 1 tablespoon soy sauce
• 2 teaspoons oyster sauce
• 1/2 teaspoon sugar
• 1 tablespoon toasted sesame oil
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 scallion, chopped (divided for dressing and garnish)
• 2 1/2 teaspoons rice vinegar
• Toasted sesame seeds for garnish (optional)

What’s in the Gear List

• Steamer basket – Essential for steaming the eggplant to perfection.
• Large pot or wok – To hold the steamer and create the steaming environment.
• Knife and cutting board – For trimming and slicing the eggplant.
• Mixing bowl – To combine the sauce ingredients.

Steamed Eggplant in Steps

Step 1: Prepare the Eggplant

Begin by washing and trimming the Chinese eggplants. Cut them into long strips or rounds, depending on your preference. The size and shape can affect the steaming time, so aim for uniform pieces for even cooking.

Step 2: Set Up Your Steamer

Fill a large pot or wok with about an inch of water and bring it to a gentle simmer. Place your steamer basket inside, ensuring it sits above the water level.

Step 3: Steam the Eggplant

Arrange the cut eggplant in the steamer basket in a single layer. Cover with a lid and steam for about 8 to 10 minutes, or until the eggplant is tender and easily pierced with a fork.

Step 4: Prepare the Sauce

While the eggplant is steaming, mix together in a bowl the soy sauce, oyster sauce, sugar, toasted sesame oil, minced garlic, grated ginger, and rice vinegar. Stir until the sugar is dissolved and the mixture is well combined.

Step 5: Combine and Serve

Once the eggplant is steamed, carefully transfer it to a serving platter. Drizzle the prepared sauce over the warm eggplant and toss gently to coat. Garnish with chopped scallions and toasted sesame seeds if desired.

Flavor-Forward Alternatives

• Substitute the oyster sauce with hoisin sauce for a sweeter flavor.
• Replace Chinese eggplant with globe eggplant for a different texture.
• Add chopped chilies to the sauce for a spicy kick.
• Incorporate fresh herbs like cilantro or mint for a refreshing twist.

Little Things that Matter

The quality of the ingredients can significantly affect the final dish. Always opt for fresh, firm eggplants. When selecting soy sauce, consider using low-sodium options for a healthier dish. The steaming process is crucial; overcooking the eggplant can lead to a mushy texture, so keep an eye on the timer!

Make-Ahead & Storage

This Steamed Eggplant can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply steam again briefly or microwave gently. The flavors will intensify as they sit, making it even more delicious the next day!

Ask & Learn

Can I use other types of eggplant for this recipe?

Yes! While Chinese eggplant is preferred for its tender texture and mild flavor, globe or Italian eggplants can also work. Just be mindful of the cooking time as they may require slightly longer steaming.

How do I know when the eggplant is done steaming?

The eggplant is ready when it is tender and easily pierced with a fork or knife. It should maintain its shape and not be overly mushy.

Can I freeze the steamed eggplant?

Steamed eggplant can be frozen, but it may lose some texture upon thawing. If you plan to freeze it, consider using it in soups or stews where the texture will be less noticeable.

What can I serve with steamed eggplant?

Steamed eggplant pairs beautifully with rice, noodles, or as a side dish to grilled meats or tofu. It can also be served cold as part of a salad or a bento box.

One Pan, More Ideas

• Vegetable Stir-Fry for a quick weeknight meal
• Vegan Buddha Bowl for a hearty, healthy lunch
• Easy Miso Soup as a comforting side
• Roasted Vegetable Salad for a colorful addition to any meal

Next Steps

Now that you have mastered the art of making Steamed Eggplant, it’s time to experiment! Try adjusting the flavors to suit your taste or adding different toppings. Remember, cooking is all about creativity and making dishes your own. Share your experience with friends and family, and don’t hesitate to explore new ingredients to elevate this already fantastic recipe. Enjoy your culinary adventure!

Steamed Eggplant

This Steamed Eggplant is bursting with flavor! A light and healthy dish enhanced by a fragrant soy sauce blend, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: Asian

Ingredients Equipment Method Notes

Ingredients

  

Ingredients

• 1 1/4 pounds Chinese eggplant (about 4 medium), washed and trimmed
• 1 tablespoon soy sauce
• 2 teaspoons oyster sauce
• 1/2 teaspoon sugar
• 1 tablespoon toasted sesame oil
• 2 cloves garlic (minced)
• 1 teaspoon grated ginger
• 1 scallion chopped (divided for dressing and garnish)
• 2 1/2 teaspoons rice vinegar
• Toasted sesame seeds (for garnish, optional)

Equipment

• Steamer basket
• Large pot or wok
• Knife and cutting board
• Mixing bowl

Method

 

Instructions

1. Begin by washing and trimming the Chinese eggplants. Cut them into long strips or rounds, depending on your preference. The size and shape can affect the steaming time, so aim for uniform pieces for even cooking.
2. Fill a large pot or wok with about an inch of water and bring it to a gentle simmer. Place your steamer basket inside, ensuring it sits above the water level.
3. Arrange the cut eggplant in the steamer basket in a single layer. Cover with a lid and steam for about 8 to 10 minutes, or until the eggplant is tender and easily pierced with a fork.
4. While the eggplant is steaming, mix together in a bowl the soy sauce, oyster sauce, sugar, toasted sesame oil, minced garlic, grated ginger, and rice vinegar. Stir until the sugar is dissolved and the mixture is well combined.
5. Once the eggplant is steamed, carefully transfer it to a serving platter. Drizzle the prepared sauce over the warm eggplant and toss gently to coat. Garnish with chopped scallions and toasted sesame seeds if desired.

Notes

• Use fresh and firm eggplants for the best texture.
• For a healthier dish, opt for low-sodium soy sauce.
• Keep an eye on the steaming time to avoid mushy eggplant.