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Steamed Eggplant in Garlic Peanut Sauce (芝麻酱拌茄子)
5 from 16 votes

Steamed Eggplant in Garlic Peanut Sauce (芝麻酱拌茄子)

This Steamed Eggplant dish features tender pieces of Chinese eggplant steamed until soft and served with a rich garlic peanut sauce made from peanut butter, vinegar, soy sauce, and chili oil. The sauce’s blend of savory, tangy, and mildly spicy elements complements the silky texture of the steamed eggplant. The preparation allows the eggplant to absorb flavors while maintaining its shape, making it a flavorful and light vegetable side dish.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4 servings
Calories: 87 kcal
Course: Side Dish, Appetizer
Cuisine: Chinese

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
  • sesame seeds for garnish(Optional, chopped green onion and/or toasted sesame seeds
  • green onion for garnish(Optional, chopped green onion and/or toasted sesame seeds

Instructions

    Cup of Yum
  1. Cut eggplant into 2” (5 cm) long 1/2” (1 cm) thick sticks. Stack evenly on a plate that can fit into your steamer.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 87

% 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.