Chinese Steamed Eggplant With Garlic
This Chinese Steamed Eggplant with Garlic recipe offers a perfect balance of savory, garlicky, and slightly sweet flavors. It's a delightful way to enjoy the natural taste of eggplants and is sure to become a favorite in your repertoire of Chinese dishes. Enjoy!
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 14 mins
Total Time: 24 mins
Ingredients
  • 1 lb (453 g) Chinese eggplants (long and slender)
  • 2 tbsp (28 g) vegetable oil
  • 4 cloves garlic (mashed)
  • 4 bird's eye chilis or other fresh chili peppers (finely chopped)
  • 1 green onion (chopped)
    • Sauce:
  • 2 tbsp (33 g) light soy sauce
  • 1 tsp (5 g) Chinese black vinegar
  • 1 tbsp (14 g) oyster sauce
  • 1 tsp (4 g) sugar
  • 1/2 tsp (3 g) salt
Instructions
  1. Rinse the eggplants and remove the ends. Slice the eggplants into strips approximately 2 inches (5 cm)in length.
  2. Prepare a steamer and bring the water to a boil. Place the eggplant strips in a heatproof container, and put it in the steamer. Steam the eggplants for about 10-12 minutes or until they become soft and tender. You should be able to easily pierce them with a fork.
  3. In a small bowl, add garlic, bird's eye chilis, and green onions. Heat the vegetable oil in a small saucepan over medium heat until it starts to smoke lightly, and then carefully pour it over the garlic, chilis and green onions. Add all the sauce ingredients to the bowl.
  4. Once done, remove the eggplants from the steamer and then pour the sauce on top. Gently toss the eggplants to ensure they are coated evenly with the sauce.