Steamed Eggplant Recipe: Chinese or Korean Style

Steamed eggplant is a classic and comforting food in Chinese and Korean culture. Check out these two simple but versatile recipes to spice up your weekly dinners.

Eggplant can be a tricky vegetable to cook with — especially when roasting or frying as they absorb huge amounts of oil. Steaming eggplant can be a delicious alternative to this. It also helps to preserve spices. Chinese and Korean steamed eggplant are quite versatile, as you can serve them both hot and cold, as a main dish or an appetizer.

On top of that, steamed eggplant is a balanced meal for a healthy diet, that provides you with many vitamins and antioxidants. Make sure you store eggplant correctly so it stays fresh for as long as possible. You can also freeze eggplant to keep it ready as a staple for your cooking at any time. Follow the two simple recipes below, and remember to use organic and fair trade ingredients when possible.

What You’ll Need to Make Steamed Eggplant

If you want to get into more steaming recipes in general, a steamer (available on Amazon**) might be a worthwhile investment. Otherwise, you can easily use tools you already have at home such as a metal colander or strainer. Here’s how to do it:

1. Fill a pot with half an inch of water and place the colander or strainer inside. Make sure the boiling water doesn’t get into contact with the strainer.
2. Place the eggplant in a single layer in the strainer, boil the water, and lower the heat. Cover the pot as much as possible, so the steam can’t escape, and regularly check on the vegetables.

Chinese Steamed Eggplant

Yield: 3-4 servings

Ingredients:

• 2-3 Chinese eggplants (regular eggplant works too)
• 4 garlic cloves
• ¼ cup cilantro or parsley
• 1 tbsp. light soy sauce
• ½ tsp. salt
• 1 tbsp. sesame oil

Instructions:

1. Heat steamer or large pot over medium-high heat.
2. Mince the garlic and wash the eggplants. Remove ends with stem and cut in 2-inch thin edges. Set aside on a plate.
3. Wash cilantro and chop it into small pieces.
4. When water is boiling, transfer the eggplant to a steamer rack or strainer. Close the lid and steam for 8-10 minutes.
5. Turn off the heat and transfer the eggplant to a bowl.
6. Add garlic, cilantro, soy sauce, salt, and sesame oil.

For some extra spice, try this spicy Chinese hot sauce that goes perfectly well together with steamed eggplant.

Korean Steamed Eggplant

Yield: 3-4 servings

Ingredients:

• 2-3 Korean or regular eggplants
• 1 green onion
• 1½ tbsp. soy sauce
• 2 tsp. sesame oil
• ¼ tsp. sugar
• ½ gochugaru (red chili pepper flakes)
• 1 tsp. toasted sesame seeds
• 1 tsp. ground pepper

Instructions:

1. Heat steamer or large pot over medium-high heat.
2. Cut eggplants into 2-inch wedges.
3. Place eggplant in a steamer or strainer and steam until softened for 3 minutes.
4. Transfer to a bowl and let it cool.
5. Mix soy sauce, sesame oil, sugar, and gochugaru in a separate bowl and add to eggplant.
6. Garnish with chopped scallion and sesame seeds.

Read More:

• Briam: Recipe for Traditional Greek Roasted Vegetables
• Easy Vegetarian & Vegan Kimchi Recipe
• How to Roast Eggplant

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Tags: Food Guide Recipes Vegan