Steamed Spicy Soy Garlic Eggplant

Ingredients

• 1 large or about 250 gaubergine, cut into 7.5 cm batons
• 1 tspsalt
• for steamingwater
• 4 clovesgarlic, minced
• 1 largered chilli, minced
• 1scallion, finely chopped
• 2 tbspneutral-tasting oil, boiling hot
• 1 tbspsoy sauce
• 1 tspoyster sauce (or the same amount of soy sauce for a vegan version)
• 1/2 tspsalt
• 1/4 tspsugar
• 1/8 tspground white pepper

Instructions

1. 1

   Salt the aubergine

   Add the salt to the aubergine batons, massage it in for 1 minute and leave them for 10 minutes.

2. 2

   Rinse and arrange

   Rinse the batons, drain them and pat them dry. Arrange them on a plate that will fit inside your steamer.

3. 3

   Steam until tender

   Bring water to a boil in a large pot or pan. Set the plate of aubergine in the centre, slightly raised on a small bowl, cover with a lid and steam for 15 minutes.

4. 4

   Mix the sauce

   Meanwhile, put all the sauce ingredients in a bowl, mix well and set aside.

5. 5

   Drain the aubergine

   Take the plate out of the steamer, drain away any excess water and move the aubergine to a serving plate if you are not using the steaming plate.

6. 6

   Add the sauce

   Pour the sauce over the steamed aubergine and serve immediately.

What is steamed spicy soy garlic aubergine?

This dish pairs soft steamed aubergine with a savoury, spicy dressing of soy, garlic, chilli and scallion. Soy-and-garlic aubergine preparations are common across East Asian home cooking, though the cuisine is not specified for this particular recipe.

Here, salting the aubergine briefly and steaming it keeps the method simple, while the sauce brings the sharper flavours at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 90 calories, 2g protein, 8g carbs, 7g fat.

Most of the carbohydrates come from the aubergine, with small amounts from the sugar and sauces; the oil supplies most of the fat. Protein is modest and comes mainly from the aubergine and sauces, so serve it with tofu, fish or another protein and rice for a more balanced plate.

The aubergine and its preparation

Cut evenly: Batons around 7.5 cm long should cook at a similar rate. Keeping their thickness fairly consistent also makes them easier to arrange on the plate.

Salt briefly: The 10-minute rest seasons the pieces before cooking. Rinsing and drying them afterwards removes the surface salt and helps avoid a watery finish.

Steaming without a steamer basket

Raise the plate: A small heat-safe bowl in the pot or pan acts as a stand, keeping the plate above the boiling water. Make sure the lid can sit securely over the pan.

Check the water: It should boil below the plate rather than wash over it. Take care when lifting the hot plate out at the end.

Making the garlic chilli sauce

Mix first: Combine the garlic, chilli, scallion, soy sauce, oyster sauce, salt, sugar and white pepper before adding the hot oil. This distributes the seasonings through the dressing.

Use caution: The recipe calls for boiling-hot oil, so handle it carefully and pour it into the bowl in a controlled way. Keep your face and hands clear of any splutter.

Texture and timing

Tender pieces: After 15 minutes, the aubergine should be soft enough to eat easily but still hold its shape. If your batons are unusually thick, check them carefully before removing the plate.

Serve promptly: Draining the cooking water before saucing helps keep the dressing from becoming diluted. The aubergine is best served straight after the sauce goes on.

What to serve with it

Rice: Plain steamed rice is a simple partner for the salty, garlicky sauce. Spoon any dressing left on the plate over the rice.

A fuller meal: Serve alongside tofu, fish or another protein, with a mild vegetable dish to balance the chilli and seasoning.

Recipe notes & tips

• Cut the batons to a similar thickness so they steam evenly.
• Pat the rinsed aubergine dry before steaming to limit excess water on the plate.
• Set the plate securely on a heat-safe bowl before covering the pan.
• Use the vegan soy sauce alternative if you want to avoid oyster sauce.
• Pour away the steaming liquid before adding the dressing.

Variations

• Milder chilli: Use less red chilli for a gentler sauce.
• Vegan sauce: Replace the oyster sauce with the same amount of soy sauce.
• More scallion: Add extra chopped scallion for a fresher finish.
• Extra garlic: Increase the minced garlic if you want a stronger garlic flavour.
• Serve with rice: Spoon the aubergine and its dressing over steamed rice.

Common mistakes to avoid

• Skipping the rinse: The aubergine may taste too salty; rinse it after the 10-minute rest and pat it dry.
• Leaving the plate in water: The aubergine can become waterlogged; raise the plate above the boiling water.
• Using an unstable stand: A wobbling plate is risky to lift; check that the small bowl and plate sit securely.
• Forgetting to drain: Extra steaming liquid can dilute the dressing; pour it away before transferring the aubergine.
• Pouring carelessly: Boiling-hot oil can splutter; add it cautiously and keep clear of the bowl.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a microwave or covered pan until hot; the aubergine will be softer after reheating.

Frequently asked questions