Steamed Eggplant, Hunan Style
User Reviews
5
Steamed Eggplant, Hunan Style
Description
This recipe starts by cutting medium-sized Chinese or Japanese eggplants into quartered pieces about 3 inches long, then steaming them until completely tender. The steaming maintains the eggplant's delicate texture and mild sweetness. Meanwhile, a sauce is prepared by heating vegetable and sesame oils with minced ginger and sesame seeds, then incorporating chili oil, sesame (or tahini) paste, soy sauce, salt, and sugar for a rich, spiced, slightly sweet base. After simmering, fresh ingredients such as finely chopped hot green peppers, garlic, scallions, and fermented black beans are stirred in. This sauce is then poured over the steamed eggplant, allowing the flavors to infuse while serving.
The dish suits as a flavorful accompaniment to rice, offering a soft but substantial vegetable element with heat and umami from fermented black beans and chili oil. The optional Thai bird chili can increase spice intensity for those who prefer more heat. The combination of steaming and a bold sauce preserves the eggplant's softness while introducing complex layers of taste.
Ingredients
- 2 eggplant 12 to 16 ounces, medium, Chinese or Japanese variety
- 2 tablespoons vegetable oil
- ¼ teaspoon sesame oil
- 1 teaspoon ginger (minced)
- 1/2 teaspoon sesame seeds
- 2 tablespoons Chili oil
- 1 tablespoon sesame paste (or tahini)
- 2 teaspoons soy sauce
- ¼ teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon hot green pepper finely chopped, long
- 3 cloves garlic (minced)
- 1 scallion (finely chopped)
- 1 tablespoon fermented black beans (rinsed and drained)
- 1 Thai bird chili chopped, optional, small
Instructions
- Cut your Japanese or Chinese eggplants into 3-inch pieces and then cut them into quarters lengthwise. Arrange on a heatproof plate for steaming.
- Prepare your wok or large covered pot pan for steaming (or use a metal steamer or dedicated steaming kitchen gadget, if you have one).
- Steam the eggplant for 10 minutes, or until soft. You can serve the eggplant on the same plate, or transfer it to a serving plate. If transferring your steamed eggplant to a serving plate, be sure to include any liquid from the steamed eggplant.
- Heat the canola and sesame oil in a wok or saucepan over medium high heat and add the fresh ginger and sesame seeds.
- After 15-20 seconds, stir in the hot chili oil, sesame paste, soy sauce, salt, and sugar until well combined.
- Once the sauce begins to simmer, turn off the heat and stir in the finely chopped peppers, garlic, half of the scallions, and the black beans. Add the Thai chili only if you like your food super spicy, because it will already be on the spicy side.
- Pour the sauce over the eggplant and top with the rest of the scallions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 482mg | 20% |
| Potassium | 321mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 20.4mg | 23% |
| Calcium | 20mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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