Eggplant seems to be a divisive vegetable. People are either passionate eggplant lovers or haters. I definitely fall in the lover category and this easy Steamed Eggplant is one of my favorites. Steaming eggplant renders the flesh really lush and tender, and then I pair it with a piquant sauce made from pantry ingredients you already have on hand. This is the little black dress of sides; it goes with anything and everything, so let’s get into it.

Give Eggplant a Chance

The reason that many people dislike eggplant is because it can be a little bitter and seedy. Well friends, I’m here to tell you that’s not necessarily the case. Yes globe eggplants, the ones you see in all American grocery stores, tend to be stronger in flavor, with thick skins and often bitter flesh. But, there are all kinds of eggplants out there. And if you’ve never had Chinese eggplant before, you need to try it out before you disparage all eggplants.

How is it so different you ask? Let me count the ways… First, Chinese eggplant has very thin skin- there’s no need to peel it. Second, it’s very slender and the flesh cooks up very quickly. Third, it has fewer, smaller seeds so you won’t even notice them when you’re eating. Finally, the flesh is kind of sweet and silky. So have I sold you yet?

Although I use Chinese eggplant for this recipe, there are plenty of other eggplants you can use too. If you have a local farmers market, try something that looks good. You’ll see white ones, green ones, and striped eggplant as well. Not sure, ask the farmers. They know! I find that in general, any slender eggplant will be more tender and have fewer seeds. A couple years ago, everyone was growing these beautiful, tiny lavender ones called fairy eggplant. Nothing thrills me more than spotting new produce!

Chinese eggplant can easily be found at most Asian grocers, but if you can’t find any, I have included instructions for standard globe eggplant in the notes. Look for shiny, deeply purple (not brownish), firm eggplant with fresh looking leaves. If you’re buying the large globe eggplant, look for smaller ones with a round dimpled end (male) rather than the dash (female). Eggplants don’t actually have genders but they are from cross pollinating seeds that are male and female. The male eggplant are less seedy and more meaty than the females. When you cut into the eggplant, seeds that are pale and not a dark brown color, will indicate freshness as well.

Making the Dish

This dish is super fast, making it a great option when you are pressed for time and just need to get something quick on the table. It’s also fully cooked in the microwave so you won’t need to turn on the stove or wash any pans.

Let the eggplant cool while you make the sauce. This sauce takes just a couple minutes to make, but it is powerfully flavorful. Toasted sesame oil adds a nutty depth and oyster sauce thickens everything up so it clings to the eggplant. When you make this sauce, you’ll probably think it’s not enough. And once you pour it on, it will be just enough to coat the eggplant. But then in a couple minutes, the eggplant will start to weep, and you’ll be surprised at how saucy it’s become!

Once the eggplant has cooled down enough to handle, quickly tear it into bite sized pieces. I prefer this technique over cutting it with a knife as the jagged edges absorb the sauce better.

Now all that’s left to do is dress the eggplant. This dish is great either warm or at room temperature. The eggplant will continue to absorb the flavors of the dressing as it sits.

Put the steamed eggplant on a serving plate and garnish with the reserved scallions and sesame seeds.

Steamed Eggplant makes a delicious side for:

• Smoked Wings
• Soy Butter Scallops
• Shiso Chicken Patties
• Pork Stir Fry

I hope you enjoy this super fast and healthy side as much as I do. Try it this week and let me know; comment on the recipe below and tag us in your pics @funkyasiankitchen, we love hearing from you!

Steamed Eggplant

★★★★★ 5 from 1 review

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

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Ingredients

Scale 1x2x3x

• 1 ¼ pound Chinese Eggplant (about 4 medium)

Sauce:

• 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

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Instructions

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.

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Notes

*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

One of the most popular dishes at our restaurant is the Green Curry Shrimp. And it’s one of my favorites too. So I wanted to make a streamlined version that was easier to recreate at home. And I managed to keep all the fresh, herbal flavor that is the hallmark of  Thai green curry while making it something we can enjoy on a busy weeknight. Plump shrimp swimming in a fragrant coconutty curry broth-what’s not to enjoy?

Green Curry Paste

Yes, you can use a commercial green curry paste in a pinch, but making it from scratch adds explosive flavor. I use canned red curry paste all the time, but green curries rely on fresh herbs and aromatics, and the commercial varieties really can’t compete. I know the ingredient list looks long, but all you’re really doing is blitzing everything in the blender. And this can be made ahead of time, leaving you just 15 minutes cooking time when you’re ready to have green curry shrimp for dinner. The recipe makes more than you need, and freezes beautifully, so a homemade curry dinner is always within reach.

Start by soaking the dried shrimp, and get the other green curry paste ingredients prepped while they soak. Since everything goes into the blender anyway, you just need a rough chop here.

You’ll only use about a third of the curry paste for this recipe, so divide and freeze the remaining paste for fast future dinners.

Veggie Packed Curry

One of the things that makes this Green Curry Shrimp so special is the variety and abundance of vegetables. Eggplant, onions, shiitake mushrooms, and spinach add so much texture and flavor.

At this point I bring the mixture to a simmer, stirring and scraping to get up all those good browned bits. Then I lower the heat and cook until the eggplant has softened. Chinese eggplant softens pretty quickly, making it well suited for this dish. If you are using a standard globe eggplant, I think pre-cooking it either by roasting, frying, or baking might be best. You want the eggplant soft and creamy.

This is a deeply flavorful curry, but it is not intensely spicy. If you like it hot, you can add more jalapenos to the curry paste, or add some chopped chilis to the finished dish. Make it an authentic Thai meal by serving it over rice to sop up the sauce and with some Boba Thai Tea!

I can’t wait for you to try this Green Curry Shrimp; we loved it as much as we love our restaurant version. Let me know what you think by rating the recipe below and leaving a comment. And show off your beautiful curry by tagging us in your pics @funkyasiankitchen, we love hearing from you and seeing your creations!

Green Curry Shrimp

★★★★★ 5 from 1 review

• Author: Funky Asian Kitchen
• Prep Time: 20 minutes
• Cook Time: 15 Minutes
• Total Time: 35 minutes
• Yield: serves 4
• Category: Main
• Cuisine: Thai

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Ingredients

Scale 1x2x3x

Green Curry Paste:

• 3 green chiles (like jalapeno or serrano) roughly chopped
• 1/4 cup cilantro leaves
• 2 lemongrass stems, trim and use only bottom 4 inches (If using frozen chopped, use 3 tablespoons)
• 2 Tablespoons chopped galangal
• 5 cloves garlic
• 2 tablespoons dried shrimp, soaked in hot water for 15 minutes (use miso for vegetarians or omit entirely)
• 1 tablespoon peeled and roughly chopped ginger
• 2 large shallots, peeled and roughly chopped
• 4 large kaffir lime leaves
• 2 Tablespoons fish sauce (use 2 Tablespoons water and 1 teaspoon salt if vegetarian)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ¼ teaspoon ground turmeric
• ¼ teaspoon ground black pepper
• 4 Tablespoons light brown sugar

Green Curry Shrimp:

• 3 tablespoons neutral oil
• 6 tablespoons green curry paste, divided
• 2 large cloves garlic minced
• 1 Tablespoon peeled and minced ginger
• 1 ½ lb large shrimp (21-25 size)
• 1 can coconut milk (12-13 oz)
• 3 Tablespoons fish sauce
• 1 medium chinese eggplant
• ½ large onion, thinly sliced
• 6 oz shiitake mushrooms
• 1 ½ oz baby spinach (large handful)

For serving:

• Hot rice
• Limes Wedges

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Instructions

Make the Curry Paste:

1. Drain the dried shrimp. 
2. Place the dried shrimp, chilis, cilantro, lemongrass, galangal, garlic, dried shrimp, ginger, shallots, kaffir limes leaves, fish sauce, cumin, turmeric, coriander, black pepper, and brown sugar in a food processor or blender and process until smooth, about 1 minute. (If you’re having problems blending, add a tablespoon or two of water). 
3. Set aside or refrigerate until ready to make the curry. (You will only use about ⅓ of the paste. You can split and then freeze the remaining paste to use for future curries.)

 

Prepare Green Shrimp Curry:

1. Trim the stem off of the eggplant and then cut it into ½ inch pieces. (I used a roll cut where you turn the eggplant a ¼ turn after each cut. But you can just cut it into rounds.) Set aside.
2. Trim the hard stems off of the shiitakes and discard. Cut the mushrooms into thick slices. Set aside.
3. Heat a frying pan over medium heat and add the oil and 2 Tablespoons of the spice paste. Stir-fry for 1 minute until fragrant. Add the onions and stir fry for 2-3 minutes. (The paste may start to brown and stick to the bottom of the pan, but just keep scraping and stirring.)
4. Add the ginger, garlic, eggplant and mushrooms and stir fry for another minute. Add the coconut milk, 4 more tablespoons of green curry paste, and 3 Tablespoons of fish sauce. 
5. Bring the mixture to a simmer. Stir, scraping the bottom and sides of the pan. 
6. Lower heat to medium, cover the pot with a lid, and cook for 4-5 minutes until the eggplant has softened. 
7. Add the shrimp and cook for 2-3 minutes. Taste and adjust seasoning with a little salt or fish sauce as needed.
8. Add the spinach and stir to wilt. 
9. Serve immediately with hot rice and lime wedges.

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Notes

*Chiles can vary in spiciness; however, this is a mild green curry. For more heat, double the jalapenos in the paste recipe to 6 pieces or just add some chiles to the final curry itself.

Keywords: homemade curry paste, green curry, shrimp, thai food