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Steamed Eggplant
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Steamed Eggplant

Make a restaurant-quality Chinese favorite at home with this fast and easy recipe!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 77 kcal
Course: Appetizer
Cuisine: Chinese

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 sesame oil toasted
  • 2 garlic minced, cloves
  • 1 teaspoon ginger grated
  • 1 scallion chopped (divided for dressing and garnish)
  • 2 1/2 teaspoons rice vinegar
  • sesame seeds for garnish (optional, toasted

Instructions

    Cup of Yum
  1. Cut eggplant into strips for even cooking by slicing it into three logs, then halving each log lengthwise.
  2. 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.
  3. 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.
  4. Toss the steamed eggplant in the sauce. Garnish with additional scallions and sesame seeds if desired. Serve warm.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 77

% 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.