Steamed Eggplant with Garlic and Chilli
Delight your taste buds with the fresh, vibrant flavors of Steamed Eggplant with Garlic and Chilli—a simple yet sensational recipe that highlights the delicate texture of tender steamed eggplants paired with a bold, savory sauce. Infused with the aromatic kick of minced garlic, a touch of fiery chilli, and a perfectly balanced blend of soy sauce, rice vinegar, and sesame oil, this dish is a harmonious medley of sweet, tangy, and spicy notes. Finished with optional garnishes of green onions and sesame seeds for an added crunch, this healthy, low-oil side dish comes together in just 25 minutes. Whether served warm or at room temperature, it’s an exquisite addition to any meal, perfect for fans of light, Asian-inspired cuisine.
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Recipe Information
Ingredients
- 2 medium-sized Eggplants (preferably Asian variety)
- 4 cloves Garlic
- 1 small piece Chilli (red or green, depending on preference)
- 3 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Sugar
- 1 stalk Green onions (optional, for garnish)
- 1 teaspoon Sesame seeds (optional, for garnish)
- 2 cups Water
Instructions
Wash the eggplants thoroughly and cut them into long strips or large chunks, about 3-4 inches long. If the eggplant is thick, consider halving them lengthwise first for even cooking.
Finely mince the garlic and chilli. Set aside.
Set up a steaming pot by adding water to a large pot or wok and placing a steaming rack or tray over the water. Make sure the water does not touch the bottom of your steaming tray.
Place the eggplant pieces on a heat-safe plate or the steaming tray. Steam them over medium heat for 10-12 minutes, or until they are soft and tender when pierced with a fork.
While the eggplant is steaming, prepare the sauce. In a small bowl, mix the minced garlic, minced chilli, soy sauce, rice vinegar, sesame oil, and sugar. Stir until the sugar is dissolved and the mixture is well-combined.
Once the eggplant is cooked, carefully remove it from the steamer. Allow it to cool for a minute or two before transferring it to a serving plate.
Drizzle the prepared garlic and chilli sauce evenly over the steamed eggplant.
Optional: Thinly slice the green onion and sprinkle it over the dish along with toasted sesame seeds for added flavor and garnish.
Serve warm or at room temperature as a side dish or light appetizer. Enjoy!
Nutrition Facts
Calories |
312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1757 mg | 76% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 19.9 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1272 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
