Easy Chinese steamed eggplant

Easy Chinese steamed eggplant

Based on 7 ratings
Xueci Cheng

Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/chill_crisp/

"Steamed eggplant dressed in a flavorful sauce (凉拌茄子, liang ban qie zi ) is a mainstay in Chinese restaurants and households. Before steaming, tossing the eggplants in water with a tbsp of white vinegar (either white rice vinegar or distilled vinegar) for a few minutes will prevent them from turning brown. Regular eggplants are used here; however, if you can find them, use Japanese or Chinese eggplant (they’re longer and lighter in color). You can substitute dark rice vinegar with other types of rice vinegar."

Difficulty

Easy 👌

Preparation

25 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
400 g
eggplants
2 cloves
garlic
2 slices
ginger
1
scallion
2 tbsp
soy sauce
2 tsp
spicy chili crisp
1 tbsp
black rice vinegar
2 tsp
sugar
1 tsp
sesame seed (toasted)
2 tbsp
vegetable oil
jasmine rice (cooked, for serving)
MetricImperial

Utensils

large pot with lid, chopsticks, steamer basket, colander, heatproof bowl, saucepan

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How-To Videos

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Nutrition per serving

Cal218
Fat15 g
Protein4 g
Carb19 g
  • Step 1/3

    Fill a big pot with water and bring it to a boil over medium-high heat. Set up a steaming station with a bamboo or stainless steel steamer or use a colander. Trim the eggplant and cut to 5 cm x 2 cm sticks. Add eggplant to the steamer loosely. Steam in the steamer covered for approx. 15 min. or until cooked enough for a chopstick to poke through.
    • 400 g eggplants
    • large pot with lid
    • chopsticks
    • steamer basket
    • colander

    Fill a big pot with water and bring it to a boil over medium-high heat. Set up a steaming station with a bamboo or stainless steel steamer or use a colander. Trim the eggplant and cut to 5 cm x 2 cm sticks. Add eggplant to the steamer loosely. Steam in the steamer covered for approx. 15 min. or until cooked enough for a chopstick to poke through.

  • Step 2/3

    In the meantime, make the sauce: thinly slice scallion and mince garlic and ginger. Add to a heatproof bowl with sesame seeds. Heat vegetable oil in a saucepan until hot and almost smoking. Pour the hot oil over the garlic-scallion mixture, let sizzle and mix. Then add soy sauce, black rice vinegar, chili oil or chili crisp, and sugar. Mix to combine.
    • 1 scallion
    • 2 cloves garlic
    • 2 slices ginger
    • 1 tsp sesame seed (toasted)
    • 2 tbsp vegetable oil
    • 2 tbsp soy sauce
    • 1 tbsp black rice vinegar
    • 2 tsp spicy chili crisp
    • 2 tsp sugar
    • heatproof bowl
    • saucepan

    In the meantime, make the sauce: thinly slice scallion and mince garlic and ginger. Add to a heatproof bowl with sesame seeds. Heat vegetable oil in a saucepan until hot and almost smoking. Pour the hot oil over the garlic-scallion mixture, let sizzle and mix. Then add soy sauce, black rice vinegar, chili oil or chili crisp, and sugar. Mix to combine.

  • Step 3/3

    When the eggplant is ready, remove from the steamer basket. Arrange on the serving plate and pour over the sauce. Serve the dish warm, room-temperature or cold, with steamed rice.
    • jasmine rice (cooked, for serving)

    When the eggplant is ready, remove from the steamer basket. Arrange on the serving plate and pour over the sauce. Serve the dish warm, room-temperature or cold, with steamed rice.

  • Enjoy your meal!

    Easy Chinese steamed eggplant

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