Chinese Soya Chili Steamed Eggplant Recipe

Soya chili steamed eggplant

This is an incredibly simple dish to prepare. Steam for 5-10 minutes and in the meantime mix together the ingredients for the sauce. Pour sauce over eggplant and eat. That’s all there is to it. 

Eggplants are usually roasted, baked or sautéed. The thought of eating steamed eggplant may not sound very appealing to some of us. I understand. Once you get past that psychological hurdle and actually try this, what you will experience is something which is surprisingly tender, moist and sweet. And not greasy at all.

This dish is generally called steamed eggplant or steamed aubergine. I decided to upgrade the recipe by giving it another name. To me soya chili steamed eggplant sounds a bit more appealing than steamed eggplant. And since we are humans, a change in name will probably make the dish taste better, even though it is the same thing.

Recipe adopted from With a Glass. I made some changes to suit what was available in my pantry. Please visit With a Glass for the original recipe and more detailed explanation. 

Soya chili steamed eggplant

Ingredients

1 eggplant

2 tablespoons light soy sauce

1 teaspoon rice wine vinegar (original recipe suggests Chinese black vinegar)

1 teaspoon sugar

Chilli powder, to taste

½ teaspoon sesame oil

Directions

1. Slice the eggplant in half lengthwise. If you prefer you can cut them into smaller pieces, preferably at least an inch thick
2. Place the eggplant on a steamer and steam on high for 5-10 minutes
3. Mix all the ingredients together to make the sauce. Pour sauce over the eggplant.
4. You can eat it straight away or serve cold, its delicious both ways.

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