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recipe steamed eggplant

Steamed Eggplant

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: serves 4 1x


  • 1 ¼ pound Chinese Eggplant (about 4 medium)


  • 1 Tablespoon soy sauce
  • 1 Tablespoon oyster sauce
  • ½ teaspoon sugar
  • 1 Tablespoon toasted sesame oil
  • 2 cloves garlic, minced
  • 2 scallions, minced and divided
  • 2 Tablespoons chopped cilantro
  • ½  teaspoon toasted sesame seeds


  1. Wash and trim the stem of the eggplant. Cut the eggplant crosswise into 3 logs and then cut the logs in half lengthwise.
  2. Put the eggplant in a microwave safe bowl and cover with plastic wrap. Microwave for 5 minutes. Set the eggplant aside to cool.
  3. While the eggplant is cooling, make the sauce.
  4. Combine the soy sauce, oyster sauce, sugar, sesame oil, garlic, scallions (reserving a teaspoon for garnish), and cilantro in a bowl and stir to combine.
  5. When the eggplant has cooled enough to handle, use your hands to tear it into smaller strips. Discard any liquid and put the eggplant back into the bowl.
  6. Gently mix the eggplant to combine and then mound it onto a plate.
  7. Sprinkle with reserved scallions and sesame seeds. Serve steamed eggplant warm or room temperature.


*If you prefer to steam your eggplant traditionally:

Set up your steamer by adding several cups of water to the bottom pot and bringing the pot to a boil over high heat.

Place the eggplant into the steamer basket and steam on high, covered with a lid, for 5 minutes until tender (a fork should easily pierce it). Set aside until the eggplant is cool enough to handle. 

Keywords: eggplant, healthy , healthy sides, chinese