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Homemade Steamed Eggplant photo

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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.