5 from 42 votes
Steamed Eggplant with Chili Garlic Dressing
Steamed Eggplant with Chili Garlic Dressing highlights soft steamed eggplant chunks combined with a spicy, tangy sauce. The dressing blends garlic paste, fresh chili, scallions, cilantro, soy sauce, oyster sauce, black rice vinegar, sugar, and sesame oil into a vibrant complement. This dish serves well hot or chilled, showcasing contrasting textures and fresh Asian-inspired flavors ideal for a lighter side or salad.
Prep Time
2 mins
Cook Time
6 mins
Total Time
8 mins
Servings:
2
Calories:
98 kcal
Course:
Salad
Cuisine:
Chinese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 98
% 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.