Steaming Eggplant: A Simple, Healthy, Tasty Dish

Steamed eggplant is a delicious and healthy dish that can be served as a side or a full meal. It is a great option for those looking for a quick and easy recipe, as it requires minimal preparation and cooking time. The key to a tasty steamed eggplant is in the sauce, which can be made with various ingredients such as soy sauce, oyster sauce, sesame oil, garlic, and scallions. The eggplant itself can be cut into strips or bite-sized pieces before steaming, and it is recommended to use Chinese or Japanese eggplants for the best texture and flavour. This dish is perfect for those who want to try something new and enjoy the unique combination of tender eggplant with a flavourful sauce.

How to steam eggplant in the microwave

Steaming eggplant is a great way to cook the vegetable without the use of oil, making it a healthier option. It's also a very quick and easy method, perfect for a busy weeknight. Here is a step-by-step guide on how to steam eggplant in the microwave:

Step 1: Prepare the Eggplant

Start by washing and trimming the stems of your eggplants. You can use any variety of eggplant, but Chinese or Japanese eggplants are great choices as they have thinner skins and fewer seeds. Cut the eggplant crosswise into 3 equal sections, and then cut each section into bite-sized strips or half-inch cubes.

Step 2: Soak the Eggplant (Optional)

If you want to preserve the vibrant purple colour of the eggplant, you can soak it in a mixture of water and vinegar before steaming. Fill a large container with 2 quarts of water and 1/4 cup of white vinegar. Soak the eggplant in this mixture for about 3 minutes. Then, remove the eggplant and squeeze out as much liquid as possible.

Step 3: Microwave the Eggplant

Place the eggplant in a microwave-safe bowl and cover it with plastic wrap. Make sure to poke a few holes in the eggplant before microwaving to prevent it from exploding. Microwave on high for about 5 minutes, or until the eggplant is soft and tender. You can test the doneness by piercing the thickest part of the eggplant with a knife. If it's not soft enough, microwave for an additional 30 seconds to 1 minute.

Step 4: Cool the Eggplant

Once the eggplant is cooked, set it aside to cool. You can also transfer it to a plate and let it stand at room temperature for about 5 minutes until it's cool enough to handle.

Step 5: Make a Sauce (Optional)

While the eggplant is cooling, you can make a sauce to go with it. Try a simple mixture of soy sauce, oyster sauce, sesame oil, garlic, scallions, and cilantro. You can also add some sugar and chilli sauce for a spicier kick.

Step 6: Assemble and Serve

Once the eggplant has cooled, use your hands to tear it into smaller strips or pieces. Discard any liquid that may have accumulated. Put the eggplant back into a bowl, add the sauce, and gently mix to combine. Serve the steamed eggplant warm or at room temperature, garnished with chopped scallions and sesame seeds. Enjoy!

How to steam eggplant on the stove

Ingredients

• 2 medium Chinese or Japanese eggplants
• 1/4 cup white vinegar (optional)
• 1 teaspoon Chinese black vinegar
• 2 tablespoons light soy sauce
• 2 teaspoons oyster sauce
• 1/2 teaspoon sugar
• 1 teaspoon sesame oil
• 1-1 1/2 tablespoons chili sauce or chili oil
• 4 cloves garlic (minced)
• 1 scallion (minced)
• 3 tablespoons vegetable oil
• Salt to taste

Method

• Prepare your steamer by adding several cups of water to the bottom pot and bringing it to a boil over high heat. You can also use a wok or a large covered pot.
• Cut each eggplant crosswise into 3 equal sections, then cut each section into 8-10 bite-sized strips.
• (Optional) Fill a large container with about 2 quarts of water and 1/4 cup white vinegar. Soak the eggplant in the vinegar water for 3 minutes to help retain its colour. Then remove the eggplant and squeeze out as much liquid as possible.
• Place the eggplant into the steamer basket and cover with a lid.
• Steam the eggplant on high heat for 8-10 minutes, or until tender. A fork should easily pierce the eggplant when it's ready.
• While the eggplant is steaming, make the sauce by combining Chinese black vinegar, light soy sauce, oyster sauce, sugar, sesame oil, and chili sauce.
• Remove the steamed eggplant from the steamer and pour the sauce over it. Top with the minced garlic and scallions.
• Heat the vegetable oil in a small saucepan until it starts to smoke lightly, then carefully pour it over the garlic and scallion.
• Serve hot or cold.

How to cut eggplant for steaming

When cutting eggplant for steaming, it is important to consider the type of eggplant you are using. Long, slender eggplants such as Chinese or Japanese eggplant are ideal for steaming as they have thinner skin, fewer seeds, and cook more quickly. If you are using a larger variety of eggplant, such as the globe eggplant commonly found in American grocery stores, you may need to adjust your cutting technique and steaming time accordingly.

For Chinese or Japanese eggplant, cut each eggplant crosswise into 3 equal sections. Then, cut each section into 8-10 bite-sized strips, or quarters. These smaller pieces will ensure that the eggplant cooks evenly and thoroughly during steaming. If you are using a larger variety of eggplant, you may need to cut it into slightly larger pieces to achieve the same result.

It is recommended to soak the eggplant pieces in a mixture of water and vinegar for about 3 minutes before steaming. This helps to preserve the vibrant purple colour of the eggplant. After soaking, be sure to squeeze out as much liquid as possible before placing the eggplant in the steamer.

When preparing your steamer, it is important to pre-heat the water on low heat before adding the eggplant. This will ensure that the eggplant cooks evenly. Place the eggplant pieces in a single layer on a heat-proof dish and carefully lower it into the steamer. Cover and steam for 8-10 minutes on high heat, or until tender.

Once steamed, the eggplant can be served as-is or with a sauce of your choice. Some popular sauce options include a mixture of soy sauce, oyster sauce, minced garlic, chilli flakes, diced green onions, sesame oil, and vinegar.

How to make a sauce for steamed eggplant

To make a sauce for steamed eggplant, you can use a variety of ingredients, depending on your taste preferences. Here are some options:

Spicy Sauce

For a spicy sauce, you can combine Chinese black vinegar, light soy sauce, oyster sauce, sugar, sesame oil, and chili sauce. You can also add minced garlic and scallions to enhance the flavour. If you want an extra spicy kick, include some Thai bird chillies.

Nutty Sauce

For a nutty sauce, you can use peanut butter or Chinese sesame paste as the base. Add Chinkiang vinegar or rice vinegar, light soy sauce or soy sauce, and finely minced garlic. You can also include green onions, toasted sesame seeds, and homemade chilli oil for some extra flavour and texture.

Piquant Sauce

For a piquant sauce, you can combine soy sauce, oyster sauce, toasted sesame oil, minced garlic, minced scallions, and chopped cilantro. This sauce will add a nutty depth and a tangy flavour to your steamed eggplant.

Savoury Sauce

For a savoury sauce, you can whisk together soy sauce, sesame oil, minced garlic, fish sauce, rice vinegar, gochugaru (red pepper flakes), and scallions. This sauce will add a salty and savoury flavour to your steamed eggplant.

Salty Sauce

For a salty sauce, you can combine soy sauce, oyster sauce, minced garlic, chilli flakes, diced green onions, sesame oil, and Chinese vinegar. Heat up some additional oil and pour it over the eggplant for an extra savoury touch.

Feel free to experiment with different combinations of ingredients and adjust the quantities to suit your taste preferences.

How to serve steamed eggplant

There are many ways to serve steamed eggplant, a dish that is both easy to prepare and healthy. Here are some tips on how to serve steamed eggplant:

Choosing the Right Eggplant

Firstly, it is important to choose the right type of eggplant. While any eggplant will work, long Asian eggplants, such as Chinese or Japanese purple eggplants, are the best choice as they contain less water, have thinner skin, and cook more quickly.

Preparing the Eggplant

Cut the eggplant into bite-sized pieces or strips. If you want to retain the vibrant purple colour of the eggplant, you can soak the pieces in vinegar water for about 3 minutes before squeezing out the liquid and steaming. Alternatively, you can lightly salt the pieces for about 10 minutes to draw out any bitterness and soften the eggplant.

Steaming the Eggplant

Place the eggplant pieces on a heat-proof dish and carefully lower it into a steamer basket or wok. Cover and steam over medium-high heat for 5-10 minutes, or until tender. You can also steam the eggplant in the microwave for 5 minutes.

Making the Sauce

While the eggplant is cooling, prepare a sauce by combining ingredients such as soy sauce, oyster sauce, sesame oil, garlic, scallions, cilantro, vinegar, sugar, and chili sauce. You can also add peanut butter or sesame paste for a nutty flavour. Adjust the consistency of the sauce by adding water as needed.

Serving the Dish

Once the eggplant has cooled, pour the sauce over it and gently mix to combine. You can also top the dish with garnishes such as scallions, sesame seeds, or chili oil. Steamed eggplant can be served warm, at room temperature, or cold as an appetizer, side dish, or main course alongside steamed rice.

Frequently asked questions