Steamed Eggplant
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Steamed Eggplant
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Make a restaurant-quality Chinese favorite at home with this fast and easy recipe!
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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 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)
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Instructions
- Cut eggplant into strips for even cooking by slicing it into three logs, then halving each log lengthwise.
- Line a steamer basket with parchment paper. Arrange the eggplant pieces in a single layer. Steam over boiling water for approximately 10 to 15 minutes, or until they reach your desired tenderness.
- In a bowl, mix together the soy sauce, oyster sauce, sugar, toasted sesame oil, minced garlic, ginger, half of the chopped scallions, and rice vinegar.
- Toss the steamed eggplant in the sauce. Garnish with additional scallions and sesame seeds if desired. Serve warm.
Nutrition Information
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Calories
77kcal
(4%)
Carbohydrates
10g
(3%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Sodium
337mg
(14%)
Potassium
352mg
(10%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
63IU
(1%)
Vitamin C
4mg
(4%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Calories | 77kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 337mg | 14% |
| Potassium | 352mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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