Steamed eggplant. This Hunan Steamed Eggplant is a nice change over the usual, especially if you're looking for a spicy dish with strong flavors. What's more, this Hunan Steamed Eggplant is completely vegetarian/vegan! Steaming eggplant helps to keep this vegetable moist and tasty, without stripping it of its nutrients.

Place plate in a steamer, cover with lid and I've never steamed eggplant before, but I definitely will be doing it again! Steaming is an underutilized form of cooking, today I am going to show you how to make exotic eggplant dish that uses very few ingredients and tastes. Do try out my easy Chinese style steamed eggplant! You can cook Steamed eggplant using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Steamed eggplant

1. It’s 1 of medium size eggplant, cut into large strips.
2. Prepare 1 tbs of fish stock.
3. It’s 1 tbs of sesame oil.
4. Prepare 1 tbs of sweet soy sauce.
5. Prepare 1 tsp of garlic powder.
6. It’s 1 tsp of roasted sesame seeds.
7. You need 1 tsp of Korean pepper flakes.
8. It’s 1 cup of green/spring onion.

It is silky smooth steamed eggplant that is drenched in a flavorful Asian style soy sauce marinade… This one is definitely a winner side dish! Add eggplant, cover, and steam until tender. Eggplants are great to cook with because they absorb flavours of other ingredients. Frying them means they suck up oil – steaming them avoids the issue.

Steamed eggplant instructions

1. Boil water with 1 tbs of salt inside a pot large enough to fill the cut eggplant.
2. Add eggplant in while lowering down the heat to medium and let it cook for 5 minutes.
3. Meanwhile, prepare the rest of the ingredients inside large bowl, mixing them together.
4. Add the cooked eggplant inside the bowl and mix with hands (when it's cooled enough to work on).
5. Serve immediately..

This makes enough for another day. Steamed Eggplant or Gaji Namul is not a dish when I liked when I was a kid. It's because I was very sensitive to the texture of foods when I was little. Anything that's too mushy or too chewy. Eggplant's steamed flesh soaks up flavors when added to a stir-fry or made into a salad.