Recipes / Steamed Eggplant with Garlic Dressing

CANTONESE HOME COOKING

Steamed Eggplant with Garlic Dressing

Name: Steamed Eggplant with Garlic Dressing
Total time: 25 min
Yield: 2 servings
Cuisine: Cantonese
Ingredients: 300 g slender Chinese eggplant (Keep the skin on and cut into pieces of even thickness.); 4 cloves garlic (Finely chopped or crushed to a paste.); 1 scallion (Finely sliced.); 10 ml light soy sauce (Use ordinary light soy sauce, not a thick sweet sauce.); 1 tsp toasted sesame oil (For the dressing.); 10 ml rice vinegar (Taste the dressing and adjust the acidity to your preference.); 3 g sugar (Stir until dissolved.)

蒜香蒸茄子

Soft steamed eggplant with a bright garlic, soy and sesame dressing. Make this easy vegetable side in about 25 minutes and serve it with rice and your favourite Cantonese dishes.

25 minEstimated total

2Servings

EasyDifficulty

By Canto Hearth Editorial

Jump to ingredients & steps ↓

Steamed eggplant strips with garlic dressing and a coriander garnish

Let’s cook.

Prepare even pieces

Wash the eggplant and remove the stem. Cut across into short sections, then split thick sections lengthwise so the pieces are similar in thickness. Arrange on a heatproof plate inside a steamer, leaving space for steam to move.

Steam until yielding

Place above boiling water, cover and maintain steady steam. Begin checking around 15 minutes. A chopstick should pass through the thickest flesh without meeting a firm, spongy centre. Cook longer if necessary; width matters more than the number of eggplants.

Mix the dressing

While the eggplant cooks, combine soy sauce, sesame oil, vinegar and sugar in a bowl. Stir until the sugar dissolves, then add the finely chopped garlic. This is a raw-garlic dressing, so it tastes sharper than cooked garlic.

Drain and dress

Lift out the plate carefully. Let the eggplant cool only enough to handle, then pour off pooled water so the dressing is not diluted. Separate into strips with clean forks; there is no need to touch the hot flesh with your fingers.

Finish

Spoon the dressing over the strips, scatter with scallion and serve warm or freshly cooled. Taste a piece before adding more soy sauce: salt levels vary between brands.

Small details, better cooking.

Equipment: steamer or lidded pot and rack, heatproof plate, small mixing bowl and two forks.
This dish need not remain bright purple to be useful. Judge tenderness rather than treating skin colour as a doneness test.
Serve with steamed rice, steamed fish or a simple chicken dish. Chopped coriander can replace the scallion garnish, as shown in the photograph.
Do not leave the finished dish on the counter for extended serving. Refrigerate leftovers within two hours at 4°C or below.

Working with what you have

Slender Chinese eggplant

Globe eggplant cut into even wedges

Thicker skin and a different flesh-to-skin ratio change the result. Match wedge thickness and check tenderness; do not assume the same time.

Rice vinegar

Chinese black vinegar

Produces a darker, stronger dressing. Start with less and retaste; it is not identical.

Light soy sauce

Certified gluten-free tamari

Taste before adding the full amount. The dish still contains soy.

Need a unit conversion? Open kitchen tools. For ingredients, visit the pantry.

Questions from the kitchen

Do I need to fry the eggplant first?

No. This version uses steam to soften the flesh; frying would change both the method and the amount of absorbed oil.

Why does the finished plate look watery?

Steam condensation and the vegetable's own liquid can collect on the plate. Drain that liquid before dressing, and avoid soaking the cooked pieces in water.

Can I make it without chilli?

Yes. The garlic dressing contains no chilli. Add sliced fresh chilli only if you prefer some heat.

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