This Chinese Eggplant with Garlic is a must for garlic enthusiasts! The eggplant is steamed with garlic and is infused with the freshness of chilis. You have to try this 20 minute recipe that is healthy and easy to make.
My grandma used to make this steamed eggplant for me after school because it was so easy and quick! After steaming, the texture of the eggplant is soft and juicy. The eggplant pairs wonderfully with hot rice because it’s so flavorful from the garlic.
You would be surprised that the dish is vegan due to the amount of flavor this dish has. Hope you enjoy this simple steamed Chinese eggplant with garlic as a side dish or as a quick and easy meal!
More of my grandma’s easy recipes here:
- Stuffed Jalapenos – a hakka classic dish where you place pork and shrimp filling in a jalapeno!
- Jalapeno garlic sauce is the perfect side dish for your noodles and rice. It takes 5 minutes to make this side dish and you will want to eat this on everything!!
Ingredients & Variations:
Steam Eggplant:
- Chinese eggplant – You can find this eggplant at most asian grocery stores like H-mart and 99 ranch. You ca. also substitute eggplant with zucchini or squash of choice.
- garlic cloves
- salt
- sugar
- red thai chili – the red chilis bring a nice color and a little kick to the dish! If you don’t like spice, substitute with red bell pepper for color. You can always leave this ingredient out if you don’t have it.
Garnish
- avocado oil- get this oil extra hot in a pot and then pour on top of the eggplant after steaming. Any neutral oil that has a high smoke point works!
- soy sauce, to taste (I like 1 tbs-2 tbs) – brings saltiness and savoriness to the eggplant
- sliced green onion
How to make the Steamed Eggplant:
Chop aromatics & eggplant
Mince 6-8 cloves of garlic and chop red chilis (or bell pepper if you don’t like spice). Peel eggplant skin in stripes. Then, cut eggplant in 4 inch long pieces. Season with some salt and sugar.
Steam eggplant
Place eggplant on a steaming plate (I like to use a stainless steel shallow bowl) evenly. Next, add minced garlic and red chilis on top of eggplant. Place the eggplant bowl on top of a steaming rack in the boiling pot of water. Steam for 10 minutes or until eggplants are soft.
Heat up oil
Once the eggplant is done steaming, start heating up some avocado oil in a separate pot on medium high heat. Once you see a little smoke coming out of the oil, pour the hot oil on the steamed eggplant.
Garnish
Add soy sauce to the eggplant. (optional) Slice green onions and place on top of the eggplant and serve with some hot rice.
Expert Tips
- Peel the skin in stripes so the eggplant has great texture after steaming (not too mushy or hard). Leaving some of the skin helps retain the structure of the eggplant and cutting some off doesn’t make your eggplant too chewy.
- Pour out the water from the eggplant after steaming before putting your garlic sauce for extra flavor.
- Use Chinese eggplant (long and skinny) for this dish. The Chinese eggplant breed tastes sweet and has a softer texture.
What to serve with your eggplant dish?
I recommend to serve this eggplant with white rice as it is very fragrant. In addition, you can serve with more protein like chicken or tofu. I recommend my favorite dishes here: vegetarian mapo tofu and chicken and broccoli. If you don’t want to eat with rice, you can eat with Chinese Porridge or Chinese Scallion Pancakes.
FAQ
Chinese eggplants are skinnier, less bitter, and have less seeds compared to the bigger eggplants you see in American stores. If you are using an American or large eggplant that is not long and skinny, you will need to peel off all of the skin and take out some of the seeds.
Steam eggplant for 10-15 minutes until desired softness. I like the eggplants to be really soft so 15-18 minutes is perfect for me. At the 10 minute mark, you will need to pour out some of the water. Then, add the garlic sauce and steam for another 3-8 minutes depending on how soft you like the eggplant.
If you don’t pour out the water, the dish may be watery and not as savory as you would like.
Chinese Eggplant with Garlic
Ingredients
- 2 chinese eggplant 50 ounces
garlic sauce
- 6-8 garlic cloves
- 3 tablespoon avocado oil can sub with grapeseed oil or corn oil
- ½ teaspoon salt
- ¼ teaspoon sugar
- 1 green onion sliced
- 1 red thai chili (for spice) or red bell pepper (for color)
garnish
- soy sauce to taste (I like 1 tbs to 2 tbs)
- green onion sliced
Instructions
Chop aromatics
- Mince 6-8 cloves of garlic and chop red chilis (or bell pepper if you don't like spice)
- Wash the eggplant with water. Peel eggplant skin in stripes. Then, cut eggplant in 4 inch long pieces.
Prepare eggplant for steaming
- Place eggplant on a steaming plate evenly. Add some salt and sugar. Next, add minced garlic and red chilis on top of eggplant.
- Boil water in a large pot on high heat. Add a steaming rack in the water. Once the water is boiling, place the eggplant bowl on top of the steaming rack. Cover the pot and steam for 10-15 minutes or until eggplants are soft.
- Take eggplant dish out of the steamer. Strain out the eggplant water.
Garnish
- In a pot or pan, add avocado oil and turn the heat to high. When you can see smoke coming out of the pan (takes 5 or so minutes), it's ready. Pour hot oil on top of the garlic and eggplant.
- Garnish the eggplant with soy sauce (to taste) and sliced green onions (optional). Serve with rice!
Video
@cookwithdana called my grandma to get this recipe then cooked with my dad. needed to share this delicious with you all hehe #chineserecipes #healthycooking #vegan
♬ Ghibli-style nostalgic waltz – MaSssuguMusic
Notes
- Peel the skin in stripes so the eggplant has great texture after steaming (not too mushy or hard).
- Pour out the water from the eggplant after steaming before putting your garlic sauce for extra flavor.
- Use Chinese eggplant (long and skinny) for this dish. The Chinese eggplant breed tastes sweet and has a softer texture.
- Use thai chilis for extra spice and flavor
Albertmug says
Bravo, magnificent idea