Steamed Eggplant in Garlic Peanut Sauce (芝麻酱拌茄子)
User Reviews
5
Steamed Eggplant in Garlic Peanut Sauce (芝麻酱拌茄子)
Description
The recipe uses Chinese eggplant cut into sticks and steamed over medium heat until it reaches the desired doneness—chewier at about 10 minutes or very tender around 15 minutes. The steaming process softens the eggplant without excessive moisture.
The sauce combines peanut butter or sesame paste with Chinkiang vinegar, soy sauce, sugar, minced garlic, sliced green onion, and chili oil to create a complex balance of nutty, tangy, salty, and spicy tastes. Adjusting water in the sauce helps achieve a smooth consistency that coats the eggplant well.
This dish can be served warm, at room temperature, or chilled depending on preference, making it adaptable for various meal settings. Garnishing with sesame seeds or extra green onion adds texture and visual appeal.
Ingredients
- 1 Chinese eggplant (about 9 oz. / 270 g)
Sauce
- 2 tablespoons peanut butter or Chinese sesame paste, unsweetened, natural
- 2 tablespoons Chinkiang vinegar (or rice vinegar)
- 1 tablespoon soy sauce or soy sauce, light
- 2 teaspoons sugar
- 2 cloves garlic , finely minced
- 1 green onion , thinly sliced
- 2 teaspoons Chili oil or to taste (Optional, but highly recommended, homemade
Garnish
- green onion for garnish(Optional, chopped green onion and/or toasted sesame seeds
- sesame seeds for garnish(Optional, chopped green onion and/or toasted sesame seeds
Instructions
- Cut eggplant into 2” (5 cm) long 1/2” (1 cm) thick sticks. Stack evenly on a plate that can fit into your steamer.
- Set up your steamer by adding water to the pan and stacking the steaming rack on top. Place the plate of eggplant onto the steaming rack. Heat over medium-high heat, covered, until steam comes out of the steamer. Turn to medium heat. Let steam until eggplant reaches desired doneness, about 10 minutes for a chewy texture, and 15 minutes for a very tender texture.
- While cooking the eggplant, combine all the sauce ingredients in a small bowl. You might need to add 1/2 to 1 tablespoon of water to the sauce and mix again, to get the desired consistency.
- When the eggplant is cooked, remove the steamer from your stove immediately. Carefully uncover the steamer and let the steam out. Remove the plate of eggplant from the steamer with your oven mitts on. Let the eggplant cool down for a few minutes. The eggplant can be eaten at room temperature, cold, or slightly warm. Drain the liquid from the plate if there is any.
- When you’re ready to serve, pour the sauce over the eggplant. Garnish with more chopped green onion, toasted sesame seeds, and / or chili oil. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 87kcal | 4% |
| Carbohydrates | 8.6g | 3% |
| Protein | 2.8g | 6% |
| Fat | 4.1g | 6% |
| Sodium | 228mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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