Recipe: Steamed eggplant

Steamed eggplant. Steaming eggplant helps to keep this vegetable moist and tasty, without stripping it of its nutrients. Steamed eggplant is a healthy, delicious option for lunch, dinner, or a quick snack. This Hunan Steamed Eggplant is a nice change over the usual, especially if you're looking for a spicy dish with strong flavors.

Do try out my easy Chinese style steamed eggplant! 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! Steamed Eggplant or Gaji Namul is not a dish when I liked when I was a kid. You can cook Steamed eggplant using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Steamed eggplant

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

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. Any type of eggplant is suitable for steaming.

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..

The classic plump globe varieties may be a bit bitter, so salting. Transfer to a bowl to cool. Add all remaining ingredients and gently toss everything together. Slice eggplant into thin slices and place on a heatproof plate. Place plate in a steamer, cover with lid and I've never steamed eggplant before, but I definitely will be doing it again!

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