Steaming Eggplant: Using Your Rice Cooker For Creative Cooking

Steaming eggplant is a great way to prepare this vegetable without stripping it of its nutrients. It is a healthy and delicious option for lunch, dinner, or a quick snack. With the right tools and preparation, you can easily steam eggplant in a rice cooker. Here's a step-by-step guide to help you create a tasty and nutritious meal.

How to prepare the rice cooker for steaming eggplant

To prepare your rice cooker for steaming eggplant, start by washing the rice and soaking it in water for at least 30 minutes. While the rice is soaking, slice your eggplant. You can slice it diagonally into strips that are about 1/2 inch thick, or cut it into cubes of the same size.

Next, heat some olive oil in a medium-sized frying pan over medium heat. Add in chopped green onions or scallions and sauté until you can smell the aroma of the green onions. If you want to add ground pork to your dish, add it at this point and sauté until cooked through.

Now, add the eggplant to the pan and stir-fry until it softens. Add soy sauce to the pan and continue to stir-fry until the eggplant is wilted and evenly coated in the sauce. Turn off the heat and set aside.

For the rice, use less than you usually would, as eggplant contains a lot of liquid that will seep out during cooking. Put the rice in your rice cooker and add water until it just emerges. If your rice cooker has a "brown rice" function, use this setting to cook the rice.

While the rice is cooking, prepare any additional ingredients and sauces you want to serve with your eggplant and rice. You can find many sauce recipes online, such as garlic peanut sauce or spicy Lao Gan Ma chili sauce.

Once the rice is cooked, simply mix in the eggplant and serve!

How to cut the eggplant for steaming

To prepare an eggplant for steaming in a rice cooker, you'll first need to wash and dry the eggplant. Then, cut off the ends of the eggplant at the stem and the bottom to form a flat surface on each side.

There are several ways to cut an eggplant, depending on the desired outcome:

• To cut an eggplant into small rounds, lay the eggplant on its side on a cutting board. Slice the eggplant crosswise into 1-inch-thick rounds (or the desired thickness for your recipe).
• To cut an eggplant into long, flat pieces, lay the eggplant on its side and slice lengthwise (or on a diagonal) 1-inch-thick (or the desired thickness for your recipe) to create large, flat pieces, perfect for layering in casseroles.
• To cut an eggplant into cubes, first, slice the eggplant lengthwise, then lay each flat piece down and slice lengthwise again to create long, thin strips. Then, slice the strips horizontally to make small cubes.

If you are using a metal steamer, spread the eggplant in an even layer on the bottom of your steamer. If you are using a bamboo steamer or a homemade steamer, put the lid on the steamer, making sure it is snug.

How to make a sauce with peanut butter

Ingredients:

• 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 highly recommended)
• Chopped green onion and/or toasted sesame seeds for garnish (optional)

Method:

Firstly, cut the eggplant into 2-inch-long, 1/2-inch-thick sticks. Stack them evenly on a plate that fits inside your steamer. Set up your steamer by adding water to the pan and stacking the steaming rack on top. Place the plate of eggplant onto the rack. Heat over medium-high heat, covered, until steam comes out of the steamer. Turn to medium heat. Let the eggplant steam until it reaches your desired texture: about 10 minutes for a chewy texture, and 15 minutes for a very tender texture.

While the eggplant is cooking, combine all the sauce ingredients in a small bowl. You might need to add 1/2 to 1 tablespoon of water to the sauce and mix again to get the desired consistency.

When the eggplant is cooked, carefully remove the steamer from the stove. Uncover the steamer and let the steam out. Remove the plate of eggplant from the steamer, using oven mitts. Let the eggplant cool down for a few minutes. The eggplant can be eaten at room temperature, cold, or slightly warm. Drain any liquid from the plate.

When you're ready to serve, pour the sauce over the eggplant. Garnish with more chopped green onion, toasted sesame seeds, and/or chilli oil. Enjoy!

How to make a sauce with sesame oil

How to Steam Eggplant in a Rice Cooker:

• Slice the eggplant diagonally into strips, approximately 1/2 inch (1.3 cm) thick. You can also cut it into cubes if preferred.
• Prepare your rice cooker by adding water to the inner pot. The water level should be below the steaming basket or tray.
• Place the eggplant pieces into the steaming basket or tray.
• Close the lid of the rice cooker and turn it on. Allow it to steam for 10-20 minutes, depending on your desired texture.
• Once steamed, carefully remove the eggplant from the rice cooker using tongs or a fork as it will be hot.

Making a Sauce with Sesame Oil:

There are various ways to make a sauce with sesame oil, and here are some options:

Option 1: Ginger Sesame Sauce

This sauce combines the nutty flavour of sesame with the zesty kick of ginger and is perfect for salads, stir-fries, or marinades.

Ingredients:

• Sesame seeds
• Tahini
• Garlic
• Ginger
• Soy sauce
• Sweetener (honey or agave)
• Water

Instructions:

• Toast the sesame seeds in a dry frying pan over medium-high heat until lightly browned.
• Peel and grate the ginger root. Fresh ginger is recommended for the best flavour.
• Mince the garlic. You can use a garlic press for this step.
• Combine all the ingredients, including the sesame seeds, in a mixing bowl and whisk well.
• Adjust the sweetness to your taste by adding more or less sweetener.
• If you prefer a thicker sauce, add a small amount of cornstarch or arrowroot powder dissolved in water and heat gently.

Option 2: Chinese-Style Sesame Sauce

This sauce is delicious poured over chicken and broccoli or used as a dip for fried dishes.

Ingredients:

• White vinegar
• Dark soy sauce
• Sesame oil
• Chile paste
• Garlic, minced
• Sugar
• Cornstarch
• Chicken broth
• Water

Instructions:

• Mix sugar and cornstarch in a saucepan.
• Stir in chicken broth, water, vinegar, soy sauce, sesame oil, chile paste, and garlic.
• Bring the mixture to a boil, stirring constantly.
• Reduce the heat and simmer for about 5 minutes.

Option 3: Ginger, Sesame Oil, and Scallion Sauce

This sauce is a delicious combination of ginger, scallions, and sesame oil, perfect for steamed eggplant.

Ingredients:

• Minced ginger
• Sliced scallions
• Sesame oil
• Canola oil
• Soy sauce
• Kosher salt

Instructions:

• Combine the ginger, scallions, sesame oil, canola oil, soy sauce, and kosher salt in a bowl.
• Mix the ingredients well, and adjust the seasoning to taste.
• Pour the sauce over the steamed eggplant.

Serving Suggestions:

You can serve the steamed eggplant as a side dish, light snack, or main course. Here are some ideas:

• Serve it on a bed of white rice with tofu for a vegetarian option.
• Accompany it with beef, chicken, or pork for a heartier meal.
• Try it with noodles, doubling the sauce to create sesame noodles.

How to steam eggplant without a rice cooker

Steaming eggplant is a great way to keep this vegetable moist, tasty, and nutritious. Here is a step-by-step guide on how to steam eggplant without using a rice cooker:

Step 1: Prepare the Eggplant

You can use any type of eggplant, but long Asian eggplants are recommended as they contain less water, resulting in a less watery dish. Cut the eggplant into 1/2-inch thick strips or cubes. You can also leave the skin on for better presentation.

Step 2: Set Up the Steamer

Fill a wok or a sloped pot with about 1 inch of water and place it on the stove. Make sure to use a heat-safe pot with sloped sides to ensure the steamer does not come into contact with the water. If you don't have a steamer, you can create one by using a metal colander and a heat-safe plate or lid that fits snugly on top.

Step 3: Steam the Eggplant

Place the eggplant in the steamer, spread into an even layer, and close the lid. Turn the heat to high and steam for 10-20 minutes, depending on your desired texture. For a crunchier texture, steam for 10 minutes, and for softer eggplant, steam for 20-25 minutes.

Step 4: Remove and Season the Eggplant

Once the eggplant is steamed to your liking, remove it from the steamer using kitchen tongs or a fork as it will be hot. Place the steamed eggplant on a plate and season with salt and pepper, or your desired sauce. You can also scoop out the flesh with a spoon if you prefer it without the skin.

Step 5: Serve the Eggplant

You can serve the steamed eggplant as a side dish or a light snack. It goes well with a bed of white rice and tofu for a vegetarian option. You can also serve it with beef, chicken, or pork as a main dish.

Frequently asked questions