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steamed eggplant with garlic sauce
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5 from 1 vote

Chinese Eggplant with Garlic

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Chinese
Servings: 2 people
Calories: 203kcal
Author: Dana

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

Expert Tips
  • 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

Nutrition

Calories: 203kcal | Carbohydrates: 4g | Protein: 1g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 584mg | Potassium: 53mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 0.3mg