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    Home » Recipes » vegetables and Mushrooms

    Chinese Steamed Eggplant Recipe

    Last Modified: October 26, 2022 by Elaine| 27 Comments

    841 shares
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    Jump to Recipe - Print Recipe

    It is the right season for eggplants and I have to commit that eggplants and mushrooms are my favorite vegetables that can beat the meal meat. It is matched with a very lovely hot garlic sauce.

    If you are my fellow readers, you may find I posted lots of yummy eggplants on my blog and this is a totally new way of making eggplants.

    steamed eggplant|chinasichuanfood.com

    This is super easy to beginners

    When I just start cooking, I feel eggplant is quite hard to cook because it needs lots of oil and cooking time. No worries, this one is super easy. Cut the eggplants into wedges and place in a steamer, steam for 10 minutes. That's it!

    How to choose tender eggplant

    Firstly look at the appearance, the tender eggplant usually has a smooth skin without any wrinkles. If you press it, it will have a firm texture but can back slightly. Further cut the eggplant out, there will be no black seeds inside.

    How to keep the purple color of the eggplants

    Eggplants are super easy to be oxidized to lose its beautiful color. The basic principal of prevent it from oxidation is to isolate the skin with air. There are two rules, the first one is to steam flatly with skin downside. The vapor will expel the fresh air. And another way is to fry the eggplant in deep oil, which can completely isolate the air. I also find soaking with black vinegar water can help in some degree. A very basic skill used for blanching chicken feet.

    Step to Step

    Prepare and soak the eggplants

    cut the eggplants into halves and further into small wedges. Soak in large pot of water with 1 tablespoon of white vinegar.

    steamed eggplants|chinasichuanfood.com

    Make the sauce

    Add garlic, ginger, scallion white, pepper powder, toasted sesame seeds and fresh pepper circles in a bowl and then drizzle around 2 tablespoons of hot oil on top. Mix in light soy sauce, sugar, black vinegar, sesame oil and 1 tablespoon of clean water. Set aside to combine for a while.

    steamed eggplants|chinasichuanfood.com

    Steam the eggplants

    Transfer the soaked eggplants to a steamer, try to keep some space among each one. If you get a larger steamer, lay only one layer is the best option. Heat water to a boiling firstly and then place the steamer on. Steam for 10 minutes. You will get cloud like steamed eggplant wedges.

    steamed eggplants|chinasichuanfood.com

    Set up the eggplants in serving plate and then pour the sauce on top.

    steamed eggplant|chinasichuanfood.com
    steamed eggplants|chinasichuanfood.com

    Chinese Eggplant Salad Recipe

    Elaine
    Chinese eggplant recipe--Spicy Cold Salad
    4.75 from 4 votes
    Print Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Salad
    Cuisine Sichuan cuisine
    Servings 2
    Calories 170 kcal

    Ingredients
      

    • 2 small long eggplants , or one large one
    • 1 tbsp. white vinegar , for soaking optional

    Sauce

    • fresh chili peppers 1 red and 1 green| cut into small circles
    • 1 tsp. minced ginger
    • 3 garlic cloves , mashed
    • ½ tbsp. toasted sesame seeds
    • 1 tsp. chili powder , optional
    • 1 tsp. chopped scallion white
    • 2 tbsp. vegetable cooking oil
    • 2 tbsp. light soy sauce
    • 1 tbsp. sesame oil
    • 2 tsp. black vinegar
    • ¼ tsp. salt or as needed
    • 1 tbsp. boiled warm water
    • ¼ tsp. sugar

    Instructions
     

    Prepare and soak the eggplant

    • Cut the eggplants into halves and further into small wedges. Soak in large pot of water with 1 tablespoon of white vinegar.

    Make the sauce

    • Add garlic, ginger, scallion white, pepper powder, toasted sesame seeds and fresh pepper circles in a bowl and then drizzle around 2 tablespoons of hot oil on top. Mix in light soy sauce, sugar, black vinegar, sesame oil and 1 tablespoon of clean water. Set aside to combine for a while.

    Steam the eggplants

    • Transfer the soaked eggplants to a steamer, try to keep some space among each one. If you get a larger steamer, lay only one layer is the best option. Heat water to a boiling firstly and then place the steamer on. Steam for 10 minutes. You will get cloud like steamed eggplant wedges.

    Serve

    • Set up the eggplants in serving plate and then pour the sauce on top.

    Nutrition

    Calories: 170kcalCarbohydrates: 8gProtein: 2gFat: 15gSaturated Fat: 7gSodium: 1373mgPotassium: 235mgFiber: 2gSugar: 3gVitamin A: 280IUVitamin C: 40.3mgCalcium: 20mgIron: 0.6mg
    Keyword Eggplant
    Tried this recipe?Mention @ChinaSichuanFood

    I also have lots of great eggplant recipes on the blog, check them for your eggplant ideas.

    1. Yu Xiang Eggplant, a famous Sichuan hot garlic sauce.
    2. Sichuan eggplant
    3. Chinese stuffed eggplants, also known as eggplant box
    4. Super easy eggplants with garlic and fresh pepper
    5. Chinese eggplant with minced pork
    steamed eggplant|chinasichuanfood.com

    More recipes you may enjoy

    • Zucchini Stir fry
    • Sichuan Dry fried Cauliflower
    • Mushroom Stir Fry
    • Chinese Yu Xiang Eggplant Recipe

    Reader Interactions

    Comments

    1. Nathan

      September 15, 2017 at 8:35 pm

      5 stars
      This is the third of your recipes I've tried, and again it was delicious. Unlike some websites, all your recipes work perfectly. And unlike some websites, your food is authentic and non-westernised. Today I try making biang biang noodles. Wish me luck!

      Reply
    2. Ed J

      April 02, 2018 at 6:31 am

      5 stars
      Just made this. So easy and beautiful.

      Reply
      • Elaine

        April 02, 2018 at 8:59 am

        Thanks Ed. Be happy in eggplant season.

        Reply
    3. Chris Cote

      April 30, 2018 at 10:27 pm

      Looks beautiful and delicious!

      Reply
    4. LK

      May 07, 2020 at 8:02 am

      5 stars
      5 stars!

      I made this recipe but used dried Sichuan chilli pepper (cut into pieces) instead of chilli peppers because my Cantonese mom can't take spice (even McDonald's chilli sauce makes her cry).

      We loved it. Thank for sharing these delicious recipes. Now I know what to do if I have a lot of eggplants xD

      Reply
    5. Dave

      May 18, 2022 at 6:09 pm

      4 stars
      In this recipe, scallion whites, pepper powder and sugar are not included in the ingredients list but are mentioned in the instructions. Can you tell me what amounts to use of those ingredients?

      Reply
      • Elaine

        May 18, 2022 at 9:15 pm

        Sorry Dave,
        I missed the ingredients. Already updated!

        Reply
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