Steamed Asian Eggplant with Soy Sauce, Sesame Oil & Hot Chili Pepper Dressing

Steamed Asian Eggplant with Soy Sauce, Sesame Oil & Hot Chili Pepper Dressing


So healthy and light, these Asian eggplants are steamed to delicate perfection and topped with a savory yet slightly spicy dressing for a little heat.


  • Chinese or Japanese Eggplant (3 pieces, sliced into 1/4 inch thick long pieces)


  • Scallion (1 stalk, diced)
  • Garlic (1 clove, minced)
  • Soy Sauce (3 tablespoons)
  • Sesame Oil (2 tablespoons)
  • Sirracha Sauce (1/2 teaspoon)
  • Red Pepper Flakes (1/2 teaspoon)

Get your Sirracha Sauce here: Huy Fong, Sriracha Hot Chili Sauce


1) Slice your eggplant into 1/4 thick pieces.


2) Line your bamboo steamer with parchment paper.  Place sliced eggplants in bamboo steamer.  Place bamboo steamer lid.

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3) In a large skillet or wok, add about 2 inches of water.  Place bamboo steamer with eggplant in water.  Turn flame until water starts to boil.  After water starts to boil, let it simmer boil for 7 minutes only and the steam rising will make the eggplant tender but not mushy.

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4) Prepare dressing: in a small bowl, mix scallions, garlic, soy sauce, sesame oil, sirracha sauce, and red pepper flakes.

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5) Plate the steamed eggplants and pour dressing over it.


Serves: 4