Description
This Savory Seasoned Steamed Eggplant recipe is a healthy and quick comfort food dish that features tender steamed eggplants enhanced with a flavorful blend of soy sauces, black vinegar, fresh aromatics, and toasted sesame seeds. Perfect as a light appetizer or side, it combines Asian-inspired flavors with simple steaming technique to create a delicious and nutritious meal in just 35 minutes.
Ingredients
Scale
Eggplant
- 2 medium eggplants (Japanese or Chinese)
Soaking Solution
- 1 tablespoon white vinegar (optional for color retention)
Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon black vinegar
- 1 teaspoon granulated sugar
- 1 tablespoon sesame oil
- 1/4 teaspoon ground white pepper
Aromatics and Garnishes
- 1 tablespoon fresh ginger (minced)
- 2 stalks scallions (sliced, divided)
- 2 cloves garlic (minced)
- 1 tablespoon toasted white sesame seeds
- 2 tablespoons cilantro leaves (for garnish)
Cooking Oil
- 2 tablespoons neutral cooking oil (canola or grapeseed)
- 1 teaspoon red chili oil (optional)
Instructions
- Prepare the Eggplants: Cut the eggplants into 3 segments each, then halve each segment lengthwise to create manageable pieces for steaming.
- Soak the Eggplants: Soak the cut eggplant pieces in a vinegar-water mixture for 10-15 minutes to retain their color and reduce bitterness.
- Set Up the Steamer: Place a steaming basket over boiling water and arrange the eggplant pieces skin-side down. Steam for 5-7 minutes until tender.
- Cool and Tear: Remove the steamed eggplants and let them cool slightly. Then tear them into strips by hand for a rustic texture.
- Mix the Sauce: In a small bowl, combine light soy sauce, dark soy sauce, black vinegar, sugar, sesame oil, and ground white pepper. Stir well to blend the flavors.
- Layer the Eggplant: On a serving plate, layer the torn eggplant and sprinkle with minced ginger, half of the sliced scallions, and minced garlic.
- Heat the Oil: In a small pan, heat the neutral cooking oil until it bubbles slightly. Carefully pour the hot oil over the aromatics on top of the eggplants to release their fragrance.
- Finish and Serve: Drizzle the prepared sauce over the eggplant and garnish with the remaining scallions, toasted sesame seeds, cilantro leaves, and optional red chili oil for a spicy kick. Serve warm or at room temperature.
Notes
- Using white vinegar in the soaking water helps prevent the eggplant from discoloring.
- Adjust the amount of sugar and chili oil to suit your taste preferences.
- For a smoky flavor, you can grill the eggplant instead of steaming, but steaming keeps it light and tender.
- This dish is best served fresh but can be refrigerated for up to 2 days.
