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5 from 1 vote

Steamed Eggplant in Garlic Peanut Sauce (芝麻酱拌茄子)

Tender steamed eggplant is smothered in a gingery garlicky nutty sauce that is slightly sour and sweet. The dish takes no time to prepare, is addictively delicious, and so healthy. {Gluten-Free adaptable, Vegan}
To make the dish gluten-free, use rice vinegar to replace the Chinkiang vinegar, and use tamari or coconut aminos to replace the light soy sauce. 
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, Side
Cuisine: Chinese
Keyword: home style
Servings: 4 servings
Calories: 87kcal


  • 1 Chinese eggplant (about 9 oz. / 270 g)


  • 2 tablespoons unsweetened natural peanut butter (or Chinese sesame paste)
  • 2 tablespoons Chinkiang vinegar (or rice vinegar)
  • 1 tablespoon light soy sauce (or soy sauce)
  • 2 teaspoons sugar
  • 2 cloves garlic , finely minced
  • 1 green onion , thinly sliced
  • 2 teaspoons homemade chili oil , or to taste (Optional, but highly recommended)


  • Chopped green onion, and / or toasted sesame seeds , for garnish(Optional)


  • Cut eggplant into 2” (5 cm) long 1/2” (1 cm) thick sticks. Stack evenly on a plate that can fit into your steamer.
  • Set up your steamer by adding water to the pan and stacking the steaming rack on top. Place the plate of eggplant onto the steaming rack. Heat over medium-high heat, covered, until steam comes out of the steamer. Turn to medium heat. Let steam until eggplant reaches desired doneness, about 10 minutes for a chewy texture, and 15 minutes for a very tender texture.
  • While cooking the eggplant, combine all the sauce ingredients in a small bowl. You might need to add 1/2 to 1 tablespoon of water to the sauce and mix again, to get the desired consistency.
  • When the eggplant is cooked, remove the steamer from your stove immediately. Carefully uncover the steamer and let the steam out. Remove the plate of eggplant from the steamer with your oven mitts on. Let the eggplant cool down for a few minutes. The eggplant can be eaten at room temperature, cold, or slightly warm. Drain the liquid from the plate if there is any.
  • When you’re ready to serve, pour the sauce over the eggplant. Garnish with more chopped green onion, toasted sesame seeds, and / or chili oil. Enjoy!


Serving: 1serving | Calories: 87kcal | Carbohydrates: 8.6g | Protein: 2.8g | Fat: 4.1g | Sodium: 228mg | Fiber: 3g | Sugar: 6g