Simple Steamed Eggplant Recipe

Eggplant, also known as aubergine, brinjal, or melongene, is a vegetable that goes by various names such as "茄子 (qiézi)" in Chinese. Steamed eggplant is a dish made with ingredients like eggplant and olive oil. It's known for its simple preparation and delicious taste. The dish features a rich texture, aromatic fragrance, and a balanced sweet and sour flavor that is pleasing both hot and cold, making it exceptionally enjoyable.

5 Reviews
5 Comments
POSTED:20/06/2024
Level:Easy
Yield:2-3 servings
Total:25 min
(includes chilling time)
Active:5 min

Steaming eggplant for just a few minutes can transform it into a creamy texture. Drizzling it with a delectable sauce made from fresh herbs creates a tantalizing and healthy dish. Although steaming eggplant is straightforward, there are a few things you should know beforehand:


1.What is Eggplant?

Eggplant, also known as aubergine, brinjal, or melongene, is an annual herbaceous plant belonging to the Solanaceae family, Solanum genus. It originated in the tropical regions of Southeast Asia and has since been widely cultivated worldwide, especially in Asia, Africa, along the Mediterranean coast, southern and central Europe, and Central America. Eggplant is rich in protein, various vitamins, multiple trace elements, and alkaloids, making it highly nutritious and beneficial for consumption.


2.Which Type of Eggplant to Use?

①Round eggplants typically have a spherical or oval shape and are larger in size. They are juicy, with colors ranging from purple, dark purple, to reddish-purple. Round eggplants have a rich flavor and high water content, making them suitable for various cooking methods.

②Long eggplants have a slender shape and come in purple, green, or light green colors. They have thin skin, soft flesh, and few seeds, providing a superb texture. However, these long eggplants are not suitable for frying or stir-frying cooking methods.

③Dwarf eggplants are named for their shorter plant stature. They typically have more plant fibers and seeds compared to other varieties. These eggplants have a mild flavor, thick skin, and lower moisture content, making them suitable for dishes like baked eggplant and braised eggplant.


3.How to Cut Eggplant?

①Slicing into Strips: Wash the eggplant and remove the stem. Cut off a piece from the edge and place the cut side down. Slice the eggplant into pieces about 1 centimeter thick, then cut those slices into long strips.

②Dice with a rolling cut: Stand the eggplant upright on a cutting board. Make a diagonal cut with a knife, keeping the cut side facing up. Then roll the eggplant a quarter turn and make another diagonal cut, repeating this slicing and rolling motion in a circular pattern.

③Dicing: Remove the stem from the eggplant, cut it in half lengthwise, then slice it into strips. Lay the strips flat and cut them into cubes.


4.How to Maintain the Purple Color of Eggplant?

①Soaking Method: When preparing eggplant, soak it in water with a bit of salt, vinegar, or even lemon juice added to enhance its antioxidant properties. This helps prevent the eggplant from turning black during handling. Soak the eggplant for about 15 minutes before use.

②Choosing the Right Eggplant: Select eggplants with purple skin, as they contain more anthocyanins, which help maintain their purple color more effectively.

③Steaming Tips: When steaming eggplant, place them with the skin side down to reduce the chance of discoloration. Steam for about 15 minutes, as overcooking can affect the texture.

④For cold salad preparation: For cold salad eggplant, soak the diced eggplant in salted water for 5 minutes. Then, marinate it with minced garlic, chili, and soy sauce. This method not only keeps the eggplant colorful but also enhances its flavor.

⑤Stir-frying technique: When stir-frying eggplant, use high heat and stir quickly to ensure the eggplant's temperature rises rapidly to at least 70 degrees Celsius. This helps reduce enzyme activity effectively.

⑥Covering and simmering: During the stir-frying or steaming process, covering and simmering for about half a minute can help the eggplant absorb flavors more effectively and also maintain its color.


5.Can you eat eggplant skin?

Yes, you can eat eggplant skin. When cooking eggplant, as long as it is cleaned thoroughly, eating it with the skin on is perfectly fine. Eggplant skin is rich in various nutrients such as vitamin C, anthocyanins, and dietary fiber. These components promote digestive health and provide essential nutrients for the body.


Today, I'll mainly introduce the recipe for steamed eggplant, which is very simple to make. Eggplant enthusiasts can follow along and I'm sure you won't be disappointed.

INGREDIENTS

MAIN INGREDIENTS

  • 300g Eggplant

ACCESSORIES

  • 10g green pepper

SEASONINGS

  • 2 slices of ginger
  • 4 cloves Garlic
  • 1 tablespoon of soy sauce
  • 1 tablespoon of cooking wine
  • Salt
  • 15g oil
  • 50g fresh water

DIRECTIONS

STEP 1

Eggplant should be washed thoroughly, and its stem should be cut off with a knife.

Tip:

When washing eggplant, it's best to rinse it continuously with tap water to prevent pesticides from seeping into the fruit. Be careful not to remove the eggplant's stem while washing. If the stem is removed and the eggplant is soaked in water, any remaining pesticides could enter the fruit through the water, causing more serious contamination.

Wash and cut eggplant stem carefully to prevent pesticide contamination.

STEP 2

Cut off a piece from the edge, place the cut side down, and slice into pieces about 1 centimeter thick, then cut into long strips.

Tip:

If time allows, after cutting the eggplant into strips, you can soak it in salted water for a while before steaming to remove bitterness. This method also helps maintain the vibrant color of the eggplant and prevents oxidation.

Tip: Cut eggplant into strips, soak in salted water to remove bitterness and maintain color before steaming.

STEP 3

Put the cut eggplant pieces into a plate.

Cut eggplant placed on a plate.

STEP 4

Place the plate into the steamer.

Place plate in steamer.

STEP 5

Fill the water tank of the steamer with water. Once the food is placed inside, close the steamer lid. Select the pure steaming mode and set the temperature to 110 degrees Celsius. Steam for 15 minutes.

Tip:

When steaming chunky eggplant, around 15 minutes is usually sufficient. If you're unsure, you can use chopsticks to poke the eggplant to check if it's cooked. If the chopsticks easily pierce through, the eggplant is done.

Fill steamer tank with water, place food inside, steam on pure mode at 110°C for 15 mins. Use chopsticks to check eggplant doneness.

STEP 6

Prepare garlic, ginger, and green bell pepper, and finely chop them all.

Chop garlic, ginger, and bell pepper finely for recipe.

STEP 7

In a non-stick pan, heat a small amount of oil and sauté the chopped ginger and garlic until fragrant.

Sauté chopped ginger and garlic in oil until fragrant in non-stick pan.

STEP 8

Then add 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, and a pinch of salt. Stir-fry everything together until well combined.

Add soy sauce, cooking wine, and salt to stir-fry until combined.

STEP 9

Add the chopped green bell pepper and a little water. Bring it to a boil and it's ready to serve.

Add chopped green bell pepper and water, boil, then serve.

STEP 10

After the steaming process in the oven is complete, take out the eggplant and drizzle the prepared sauce over the surface. Then, it's ready to serve!

Remove steamed eggplant from oven, drizzle with sauce, and serve.

Recipe analyzer

  • Recipes: Simple Steamed Eggplant Recipe
  • Main Ingredients:2
  • Servings per recipe:1
  • Servings size:310 g
Nutritional Summary of Recipe
Amount per 310 g= 1 serving(s)
  • Energy (calories):79 kcal
    4%
  • Protein:3.14 g
    6%
  • Fat:0.56 g Why gray?
    1%
  • Carbohydrates:18.59 g
    8%
Calorie breakdown
  • Protein: 10%
    8 kcal
  • Fat: 6%
    5 kcal
  • Carbohydrates: 84%
    66 kcal
The chart shows the percentage of calories intake (energy) coming from the respective macronutrients (fats, protein and carbohydrates).
Omega 6 : Omega 3
1:1
20:1
5:1
Both fatty acids are essential, but nowadays the majority of western diets include excessive amounts of Omega 6 acid.

The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.

5 REVIEWS

Review
Your rating:
AngelaOctober 13, 2024

I like this healthy way of cooking and retaining the nutrients of the eggplant.
reply:
October 15, 2024
I'm glad you recognize this healthy way of cooking, enjoy the food.
SamuelOctober 01, 2024

This steamed eggplant recipe is very simple and suitable for kitchen novices.
reply:
October 03, 2024
thank you very much, I hope you can make delicious steamed eggplant easily.
AnnaSeptember 20, 2024

Do I need to make a few cuts on the eggplant while steaming?
reply:
September 23, 2024
You can make a few cuts on the surface of the eggplant, which will make it heat more evenly and cook faster during steaming.
PatriciaJuly 22, 2024

Simple Steamed Eggplant is easy to make and retains the original flavor of eggplant.
JackJune 24, 2024

Simple Steamed Eggplant Recipe is really so yummy and the recipe is so easy!
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