Steaming Japanese Eggplant: A Healthy, Tasty Treat

Japanese eggplants are a unique variety of eggplant, known for their long, slender body and deep purple shade. They are less bitter than their Western counterparts and have a thin skin, making them ideal for steaming. Steaming is a popular cooking method for Japanese eggplants as it results in juicy and tender flesh with a melt-in-your-mouth texture. This technique is commonly used in Chinese and Japanese cuisine, often paired with a spicy, nutty, or garlicky sauce.

How to prepare Japanese eggplant for steaming

Japanese eggplants are a great choice for steaming because they cook quickly, are tender and soft, and absorb sauces well. Here is a step-by-step guide on how to prepare Japanese eggplant for steaming:

Wash and trim the eggplant:

Start by rinsing the eggplant under cool water and gently scrubbing it with your hands or a soft vegetable brush to remove any dirt. Then, trim off the stem and the very bottom of the eggplant.

Cut the eggplant into pieces:

Cut the eggplant into uniform pieces that will cook evenly. You can cut it into 3-inch pieces and then quarter them lengthwise, or cut them into 2-inch long and 1/2-inch thick sticks.

Prepare your steamer:

If you have a steamer basket, set it up by adding water to the bottom pot and bringing it to a boil over high heat. If you don't have a steamer, you can use a wok or a large covered pot, or even a microwave-safe bowl and plastic wrap.

Place the eggplant in the steamer:

Arrange the eggplant pieces on a heat-proof plate or directly into the steamer basket. If using a plate, make sure it is something you can safely remove from the steamer without burning yourself.

Steam the eggplant:

Once the water is boiling and the steamer is ready, place the plate of eggplant into the steamer basket and cover. Steam the eggplant for 5-10 minutes, depending on your desired texture. For a firmer texture, steam for a shorter time, and for a very tender texture, steam for a little longer. You'll know it's done when a fork can easily pierce the eggplant.

Remove and cool the eggplant:

When the eggplant is tender, remove it from the steamer and set it aside to cool. You can serve the eggplant warm, at room temperature, or even chilled, depending on your preference.

Prepare your sauce (optional):

While the eggplant is cooling, you can prepare a sauce to dress it. A simple sauce can be made by combining soy sauce, oyster sauce, sesame oil, garlic, scallions, cilantro, and sesame seeds. You can also get creative and experiment with other sauces or dressings.

Assemble and serve:

Once the eggplant is cool enough to handle, you can tear it into smaller strips or leave it in pieces, depending on your preference. Drizzle your sauce over the eggplant, garnish with scallions and sesame seeds, and enjoy!

How to steam Japanese eggplant in a microwave

Ingredients

• 1 Japanese eggplant
• Water, for steaming
• Sauce of your choice

Instructions

First, cut the eggplant into 3-inch pieces, then cut each piece into quarters lengthwise. Place the pieces on a microwave-safe plate and cover with plastic wrap. Poke holes all over the eggplant to prevent it from exploding during cooking.

Microwave the eggplant for 5-10 minutes on high, or until soft. The cooking time will depend on the desired texture and doneness. For a firmer texture, cook for a shorter duration, and for a very tender eggplant, steam for a longer period.

Once the eggplant is cooked, remove it from the microwave and let it cool. If you are using a steamer basket, leave the cover on while it finishes steaming for an additional 2 minutes.

In the meantime, prepare your sauce of choice. You can try a nutty sauce with peanut butter or sesame paste, or a piquant sauce with soy sauce, oyster sauce, and toasted sesame oil.

After the eggplant has cooled, tear it into bite-sized pieces or smaller strips. Discard any liquid that has accumulated on the plate.

Finally, dress the eggplant with the sauce and enjoy! The eggplant can be served warm, at room temperature, or cold.

How to steam Japanese eggplant in a wok

Steaming Japanese eggplant in a wok is a great way to cook this delicate vegetable without losing its nutrients. Here is a step-by-step guide on how to do it:

Step 1: Prepare the Japanese Eggplant

Cut the eggplant into 3-inch pieces lengthwise. You can also cut them diagonally into strips or cubes if you prefer. If you want to preserve the vibrant purple colour, soak the cut eggplant in vinegar water (1/4 cup vinegar with 2 quarts of water) for about 3 minutes, then squeeze out the liquid. This helps to prevent oxidation, which can turn the eggplant grey.

Step 2: Set Up the Wok

Fill the wok with about 1 inch of water and place it on the stove. Place a steamer basket, metal colander, or a heat-proof plate inside the wok, making sure it sits just above the water level and doesn't touch it. If using a metal steamer, you can close it after placing the eggplant inside.

Step 3: Steam the Eggplant

Place the cut eggplant into the steamer/colander/plate in an even layer. Cover the wok and turn the heat to high. Let the eggplant steam for 10-20 minutes, depending on your desired texture. For a slightly crunchy texture, steam for 10 minutes, and for softer, more tender eggplant, steam for 20-25 minutes.

Step 4: Remove and Serve

Once the eggplant is steamed to your liking, carefully remove it from the steamer using tongs or a fork as it will be hot. You can serve it as-is or scoop out the flesh with a spoon, leaving the seeds behind. Season with salt and pepper, or your choice of sauce.

Sauce Ideas:

• Soy sauce, chilli, garlic, and vinegar
• Ginger, sesame oil, scallion, canola oil, and soy sauce
• Peanut sauce with garlic and green onion
• Spicy Lao Gan Ma sauce, soy sauce, oyster sauce, sesame oil, and garlic

How to steam Japanese eggplant in a pot

Ingredients:

• 2 medium Chinese or Japanese eggplants (12 to 16 ounces)
• 2 tablespoons vegetable oil
• ¼ teaspoon sesame oil
• 1 teaspoon ginger (minced)
• 1/2 teaspoon sesame seeds
• 2 tablespoons chilli oil
• 1 tablespoon sesame paste (or tahini)
• 2 teaspoons soy sauce
• ¼ teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon long hot green peppers (finely chopped)
• 3 cloves garlic (minced)
• 1 scallion (finely chopped)
• 1 tablespoon fermented black beans (rinsed and drained)
• 1 small Thai bird chilli (chopped, optional)

Method:

• Cut the Japanese eggplants into 3-inch pieces and then cut them into quarters lengthwise. Arrange the pieces on a heatproof plate.
• Prepare a wok or large covered pot for steaming. If you have a metal steamer or a dedicated steaming kitchen gadget, you can use that instead.
• Steam the eggplant for around 10 minutes, or until soft. You can serve the eggplant on the same plate or transfer it to a serving plate, making sure to include any liquid from the steamed eggplant.
• Heat the vegetable and sesame oil in a wok or saucepan over medium-high heat. Add the ginger and sesame seeds.
• After 15-20 seconds, stir in the chilli oil, sesame paste, soy sauce, salt, and sugar until well combined.
• Once the sauce begins to simmer, turn off the heat and stir in the finely chopped peppers, garlic, half of the scallions, and the black beans. If you like your food extra spicy, you can also add the Thai bird chilli.
• Pour the sauce over the steamed eggplant and top with the remaining scallions.
• Serve your steamed Japanese eggplant as an appetizer, side dish, or as a full meal with steamed rice.

How to make a sauce for steamed Japanese eggplant

There are many ways to make a sauce for steamed Japanese eggplant. Here is a recipe for a nutty sauce, inspired by Chinese and Japanese cuisine:

Ingredients:

• 1 Chinese or Japanese eggplant (about 9 oz / 270 g)
• 2 tablespoons of unsweetened natural peanut butter or Chinese sesame paste
• 2 tablespoons of Chinkiang vinegar or rice vinegar
• 1 tablespoon of light soy sauce or soy sauce
• 2 cloves of garlic, finely minced
• 1 green onion, thinly sliced
• 2 teaspoons of homemade chilli oil (optional, but recommended)
• Chopped green onion and/or toasted sesame seeds, for garnish (optional)

Method:

• Cut the eggplant into 2-inch (5 cm) long and 1/2-inch (1 cm) thick sticks. Stack them evenly on a plate that fits into your steamer.
• Set up your steamer by adding water to the pan and placing the steaming rack on top. Put the plate of eggplant onto the rack and heat over medium-high heat, covered, until steam is released. Then, turn to medium heat.
• Let the eggplant steam until it reaches your desired texture. For a firmer texture, steam for about 10 minutes. For a very tender texture, steam for 15 minutes.
• While the eggplant is cooking, prepare the sauce by combining all the remaining ingredients (except the garnishes) in a small bowl. You may need to add 1/2 to 1 tablespoon of water to the sauce and mix again to achieve your desired consistency.
• Once the eggplant is cooked, remove the steamer from the stove and carefully uncover it to let the steam out. Remove the plate of eggplant from the steamer and let it cool down for a few minutes. The eggplant can be served at room temperature, cold, or slightly warm. Drain any excess liquid from the plate.
• When you are ready to serve, pour the sauce over the eggplant and garnish with chopped green onion, toasted sesame seeds, and/or chilli oil, if desired. Enjoy!

Variations:

You can also try a spicy Hunan-style sauce for your steamed Japanese eggplant:

Ingredients:

• 2 medium Chinese or Japanese eggplants (12 to 16 oz)
• 2 tablespoons of vegetable oil
• 1/4 teaspoon of sesame oil
• 1 teaspoon of ginger, minced
• 1/2 teaspoon of sesame seeds
• 2 tablespoons of chilli oil
• 1 tablespoon of sesame paste or tahini
• 2 teaspoons of soy sauce
• 1/4 teaspoon of salt
• 1 teaspoon of sugar
• 1 tablespoon of long hot green peppers, finely chopped
• 3 cloves of garlic, minced
• 1 scallion, finely chopped
• 1 tablespoon of fermented black beans, rinsed and drained
• 1 small Thai bird chilli, chopped (optional, for extra spice)

Method:

• Cut the eggplants into 3-inch pieces and then quarter them lengthwise. Arrange the pieces on a heatproof plate for steaming.
• Prepare your wok or large covered pot for steaming, or use a metal steamer.
• Steam the eggplant for about 10 minutes, or until soft. You can serve it on the same plate or transfer it to a serving plate, making sure to include any liquid released from the eggplant.
• Heat the vegetable and sesame oils in a wok or saucepan over medium-high heat. Add the ginger and sesame seeds.
• After 15-20 seconds, stir in the chilli oil, sesame paste, soy sauce, salt, and sugar until well combined.
• Once the sauce starts to simmer, turn off the heat and mix in the green peppers, garlic, half of the scallion, and the fermented black beans. If you like your food extremely spicy, you can also add the Thai bird chilli.
• Pour the sauce over the steamed eggplant and top with the remaining scallion.

Serving Suggestions:

Serve your steamed Japanese eggplant with sauce as an appetiser, side dish, or a full meal with steamed rice. Enjoy!

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