Steamed Eggplant Chinese Style

Steamed Eggplant Chinese Style

Posted 2015-10-11 by Annalisa Brownfollow
Eggplant has never been easier or healthier to cook than by steaming until it’s soft, tender and almost creamy in texture and taste. This method of cooking allows the natural flavours to really shine through however steaming is often overlooked with preference giving way to roasting, baking or frying.

Steaming is such an underused technique in Western style cuisine, especially when it comes to this versatile ingredient; it’s a much quicker way of cooking, nutrients are preserved and it’s extremely low in fat. Eggplant is naturally porous and will readily soak up the smorgasbord of flavours you combine with it.

Simply toss the steamed eggplant with some herbs and spices; or a sauce that is low in fat and salt and create the perfect side dish that boasts big flavours.

Steamed Eggplant is tossed with a little Tamari, Coconut Oil, Rice Malt Syrup, Tahini, Rice Vinegar and Chilli Oil to create a light, flavoursome side dish.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 2-4 servings

1 Medium Sized Eggplant
2 Tablespoons Tamari
1 Teaspoon Coconut Oil
1 Teaspoon Rice Malt Syrup
1 Teaspoon Tahini
1 Teaspoon Rice Vinegar
½ Teaspoon Chilli Oil

Toasted Sesame Seeds and Coriander to garnish

  • Wash and trim the ends of the eggplant.

  • Slice the eggplant lengthwise and place in a steamer and cook for approximately 10 minutes until the eggplant is soft and tender.

  • Slice the eggplant in halves and steam, the remove from the steamer, allow to cool and then slice into thin strips.

  • While the eggplant is steaming make the sauce by combining the Tamari, Coconut Oil, Rice Malt Syrup, Rice Vinegar, Chilli Oil and Tahini into a bowl. Whisk the ingredients together.

  • Whisk together Tamari, Coconut Oil, Rice Malt Syrup, Rice Vinegar, Tahini and Chilli Oil to create a simple sauce that boasts big flavours.

  • Remove the eggplant from the steamer to cool slightly. Cut the eggplant halves into quarters and then into quarters again to form long thin strips.

  • Arrange the long strips of eggplant onto a serving plate. Drizzle the sauce over the eggplant strips.

  • Arrange the quartered eggplant on a serving plate.

    Drizzle the Sauce over the eggplant strips.

  • Toast a handful of sesame seeds and sprinkle over the top of the eggplant. Finish off by garnishing with coriander.

  • Toast the sesame seeds and use as a garnish to dress the steamed eggplant.

  • Serve warm or cold as a salad or side dish.

  • Garnish the steamed eggplant with sesame seeds and coriander and serve as a side dish or salad. It can be enjoyed warm or cold.


    227182 - 2023-07-17 10:20:45


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