Tender steamed eggplant is smothered in a 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.
Ingredients
1Chinese eggplant(about 9 oz. / 270 g)
Sauce
2tablespoonsunsweetened natural peanut butter(or Chinese sesame paste)
2teaspoonshomemade chili oil, or to taste (Optional, but highly recommended)
Garnish
Chopped green onion, and / or toasted sesame seeds , for garnish(Optional)
Instructions
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!