Steamed Eggplant with Chili Garlic Dressing
User Reviews
5
Steamed Eggplant with Chili Garlic Dressing
Description
The Steamed Eggplant with Chili Garlic Dressing features tender pieces of eggplant that retain their shape and absorb the savory and slightly spicy dressing. Steaming softens the eggplant without adding oil, keeping the texture smooth and moist. The sauce mixes garlic paste and fresh chilies with umami from soy and oyster sauces, a touch of acidity from rice vinegar, sweetness from sugar, and aroma from sesame oil. Mixing fresh herbs like cilantro and scallions adds brightness and color.
When served hot, the eggplant is warmly infused with the spicy dressing, while chilling the dish turns it into a refreshing salad. It is a versatile preparation great for those wanting a flavorful vegetable dish without frying. Both Chinese and globe eggplants work well, allowing home cooks to adapt based on availability.
To prepare the eggplant in advance, soaking cut pieces in vinegar or lemon juice water helps prevent discoloration. Using paste-form garlic encourages an even, mildgarlic flavor. Vegan oyster sauce substitutes or adjustments in soy sauce quantity accommodate dietary preferences without losing the essence of the sauce.
Ingredients
- 10 oz eggplant see note 1
- 1 tablespoon garlic see note 2, paste
- 1 talk scallions finely chopped
- Chili pepper finely chopped, to taste, fresh
- cilantro finely chopped, to taste
- 1 tablespoon soy sauce light
- ½ tablespoon oyster sauce see note 3 for vegan alternatives
- ½ tablespoon black rice vinegar
- 2 teaspoon sesame oil
- ½ teaspoon sugar
Instructions
- Add water to a wok/pot in which you plan to steam the eggplants. Heat the water over a burner.
- Right before the water begins to boil, start preparing the eggplants. Trim off their stems but keep their skin on. Cut them into chunks (as shown in the recipe images) or thick sticks. Place them onto a serving plate, then immediately put the plate into the steamer (see note 4).
- Cover the steamer with a lid. Leave to cook over high heat for about 6 minutes.
- While waiting, prepare the sauce. In a small bowl, mix the rest of the ingredients, namely garlic, fresh chili, scallions, cilantro, light soy sauce, oyster sauce, black rice vinegar, sugar, and sesame oil.
- When the eggplant is cooked, take out the plate. You may pour the sauce over the eggplant straightaway and serve the dish hot. Alternatively, let the eggplant cool completely (or chill in the fridge) then add the dressing and enjoy it as a salad.
Notes
- Chinese or globe eggplants both work well for steaming.
- Fresh garlic paste can be made using a mortar and pestle or a fine grater like a Microplane for best flavor.
- For a vegan version, substitute oyster sauce with vegan mushroom stir-fry sauce or omit and increase light soy sauce.
- If not steaming immediately, soak cut eggplant in water with a mild vinegar or lemon/lime juice to prevent browning; drain well before steaming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 98 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 98kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 646mg | 27% |
| Potassium | 393mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 93IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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