Steamed Eggplant with Chili Garlic Dressing
You only need 8 minutes to cook this steamed eggplant recipe. Creamy, aromatic, and tangy, it tastes wonderful both hot and cold.
- Prep time
- 2 min
- Cook time
- 6 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 oz eggplants (see note 1)
- 1 tablespoon garlic paste (see note 2)
- 1 stalk scallions (finely chopped)
- Fresh chili pepper (finely chopped, to taste)
- Cilantro (finely chopped, to taste)
- 1 tablespoon light soy sauce
- ½ tablespoon oyster sauce (see note 3 for vegan alternatives)
- ½ tablespoon black rice vinegar
- 2 teaspoon sesame oil
- ½ teaspoon sugar
Instructions
- 1
Add water to a wok/pot in which you plan to steam the eggplants. Heat the water over a burner.
- 2
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).
- 3
Cover the steamer with a lid. Leave to cook over high heat for about 6 minutes.
- 4
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.
- 5
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.