Steaming Eggplant: Rice Cooker Timing And Techniques

Eggplant is a versatile vegetable that can be cooked in a variety of ways, one of which is steaming. Steaming eggplant is a quick and healthy way to prepare this vegetable, and it can be done in a rice cooker. The time it takes to steam eggplant in a rice cooker depends on various factors, such as the type of eggplant, the size of the cuts, and the desired doneness. On average, it takes around 10 minutes to steam eggplant for a firm texture, and 15 minutes for a very tender texture.

How to prepare the rice cooker for steaming eggplant

To prepare your rice cooker for steaming eggplant, start by washing your rice. Add 1 cup of rice to your rice cooker and pour in 150ml of water to soak the rice. You can also add a tablespoon of cooking oil to the rice cooker.

Next, cut your eggplant into the desired shape. Some recipes suggest cutting the eggplant into thin slices, while others recommend cutting it into halves or quarters, or even tearing it into strips with your hands after steaming. If you are adding other ingredients like ground pork or green onions, you can saute them in a separate pan before adding them to the rice cooker.

Place the eggplant and any other ingredients into the rice cooker. If you are cooking rice as well, add the soaked rice and water. Set your rice cooker to the \"brown rice\" function, if available, or simply turn it on to start cooking. The eggplant will take around 10-15 minutes to steam, depending on your desired texture.

While the rice cooker is doing its magic, you can prepare a sauce or dressing to pour over the eggplant once it's cooked. A simple sauce can be made by combining ingredients like soy sauce, sesame oil, garlic, chili flakes, and scallions. Adjust the measurements to your taste preferences.

Once the rice cooker is done, carefully remove the eggplant and rice (if applicable) and serve them together or separately, with the sauce poured over the eggplant. Enjoy your delicious and healthy meal!

How long to steam eggplant for a firm texture

Steaming eggplant is a great way to cook this vegetable without losing its vibrant purple colour. The steaming time will depend on the type of eggplant you use, the size of the cuts, and the desired texture.

If you are using a rice cooker to steam your eggplant, you should first set up your steamer by adding several cups of water to the bottom pot and bringing it to a boil over high heat. While the water is heating up, cut the eggplant into your desired size. Place the eggplant into the steamer basket and cover with a lid. For a firm texture, steam the eggplant for 8 to 10 minutes. Set aside until the eggplant is cool enough to handle.

If you are using a standard steamer, the process is similar. First, prepare your steamer by adding water to the pan and stacking the steaming rack on top. Cut the eggplant into your desired size and place it on the steaming rack. Heat over medium-high heat, covered, until steam comes out of the steamer. Turn to medium heat and let steam for 8 to 10 minutes for a firm texture.

It is important to note that the steaming time may vary depending on the type of eggplant and the size of the cuts. Always monitor the cooking process and judge the doneness by tasting the eggplant.

How long to steam eggplant for a tender texture

Steaming eggplant is a great way to keep this vegetable moist and tasty, without stripping it of its nutrients. The length of time you steam eggplant for will depend on the type of eggplant you use, the size of the cuts, and the texture you are looking for.

If you are using a rice cooker, you will first need to add water to the rice pot and place the eggs in the steamer tray before setting it in the pot. Close the lid, turn the rice cooker on, and set a timer.

For a tender texture, steam the eggplant for 15 minutes. The eggplant skin will turn brown, but the texture will be tender. If you prefer a firmer texture, steam for 10 minutes. The eggplant skin will still have some purple colour and the vegetable will hold its shape. For a softer texture, steam for 20-25 minutes.

How to prepare eggplant for steaming

Steaming eggplant is a great way to keep this vegetable moist, tasty, and nutritious. Here is a step-by-step guide on how to prepare eggplant for steaming:

Selecting and Cutting the Eggplant:

• Choose the right type of eggplant: While any eggplant variety can be used, long Asian eggplants are recommended for the best results. Asian eggplants contain less water, so they won't release too much liquid during cooking, making the dish less watery.
• Cut the eggplant: You can cut the eggplant diagonally into strips or cubes. For strips, cut them lengthwise to a thickness of about 1/2 inch (1.3 cm). This ensures even and quick steaming.

Setting Up the Steamer:

• Use a heat-safe pot: Choose a wok or a sloped pot made of a heat-resistant material. Fill the pot with about 1 inch (2.5 cm) of water and place it on the stove.
• Place the steamer: Select a steamer that fits inside the pot, such as a metal, bamboo, or colander steamer. Ensure that the steamer is not touching the water and leave a small space between the water and the steamer.

Steaming the Eggplant:

• Arrange the eggplant in the steamer: Place the cut eggplant in a single layer on the bottom of the steamer. If using a metal steamer, close it securely. If using a bamboo or colander steamer, snugly fit the lid on top.
• Steam for 10-20 minutes: Turn the heat to high and let the eggplant steam. The steaming time depends on your desired texture. For a crunchier texture, steam for 10 minutes, and for softer eggplant, steam for 20-25 minutes.
• Remove the steamed eggplant: Once steamed to your liking, carefully open the steamer or remove the lid and take out the eggplant using kitchen tongs or a fork. Be cautious as the eggplant will be hot. Place the steamed eggplant on a plate.

Optional: Removing the Skin and Scooping the Flesh:

• Remove the skin (optional): If you prefer, you can remove the eggplant skin before or after steaming. Removing the skin before steaming will make it easier to peel.
• Scoop out the flesh (optional): If you want to serve the eggplant without the skin, use a spoon to scoop out the steamed flesh, trying to leave the seeds behind.

Your steamed eggplant is now ready to be seasoned or served as a side dish or snack!

How to make sauce for steamed eggplant

Ingredients:

• 1 cup of rice
• 150ml of water
• 1T of cooking oil
• 100g of eggplant
• 1T of soy sauce
• A handful of chopped green onions
• 2T of soy sauce
• 1t of sesame oil
• 1/4t of garlic powder (or 1t of minced garlic)
• 1/2t of red pepper powder
• 1T of sugar
• 1/2t of sesame seeds

Method:

Wash the rice and add water, then soak. Put the cooking oil in the rice cooker and cut off the eggplant section, placing it in the rice cooker. Add the soy sauce and chopped green onions, then cook for 9 minutes. Pour the soaked rice and water into the rice cooker. Make the sauce by combining the soy sauce, sesame oil, garlic powder, red pepper powder, sugar, and sesame seeds. Add the sauce to the rice cooker and mix.

Steamed Eggplant Sauce:

For a delicious sauce to accompany your steamed eggplant, you can make a garlicky nutty sauce that is slightly sour and sweet. This sauce is traditionally made with Chinese toasted sesame paste, but you can substitute it with unsalted natural peanut butter. To make the sauce, combine 2 tablespoons of peanut butter or sesame paste with 2 tablespoons of Chinkiang vinegar or rice vinegar, 1 tablespoon of light soy sauce, 2 cloves of finely minced garlic, 1 thinly sliced green onion, and 2 teaspoons of homemade chili oil (optional but recommended). Adjust the consistency of the sauce by adding water, 1 teaspoon at a time, until you reach your desired thickness. Pour the sauce over the steamed eggplant and garnish with chopped green onions, toasted sesame seeds, and/or chili oil. Enjoy!

Frequently asked questions