Chinese Steamed Eggplant with Garlic Soy Sauce is a tasty veggie side dish that we like to make at home! It is made by steaming Chinese eggplants until it is soft and tender, then drizzling it with a flavorful sauce.
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Type of Eggplants
There are several types of eggplant varieties - American, Italian, Thai, Japanese, Chinese, etc. For this recipe, we will be using Chinese Eggplants.
Chinese Eggplants
Of the asian variety of eggplants, Chinese eggplants are a lot thinner than American and Italian eggplants. They have a thinner skin and are less bitter as it has less seeds (the seeds are what makes an eggplant slightly bitter).
Since Chinse eggplants have a sweeter flesh with tender skin, which makes them perfect for stir fry and sauté recipes.
They are actually very similar to Japanese eggplants, but Chinese eggplants are a lot lighter in color. It's good to know though, that you can easily substitute these two types of eggplants interchangeably in recipes as they cook similarly.
For this recipe, if you can't find Chinese eggplants, but find some Japanese eggplants, you can substitute with Japanese eggplants.
How to make Chinese Steamed Eggplant (Step by Step)
First gather your ingredients:
- 1 large Chinese eggplant
- 1 teaspoon salt
- 1 teaspoon vinegar or lemon juice
- 3 cloves garlic, roughly chopped
- 3 tablespoons cooking oil
- 1 green onion, chopped
- 2 tablespoons soy sauce
Slice eggplants in to small wedges.
Place eggplants in a bowl and fill with water. Add 1 teaspoon of salt and either vinegar or lemon juice, and mix well. This will help keep the eggplants from browning and keep it more 'purple'.
Allow it to soak for about 15 minutes. Mince your garlic and chop your green onions if you haven't already done so.
Remove from water, and pat dry with paper towel.
Place eggplants to a steamer, making sure to leave some space between so they are not overlapping.
Steam for about 10 minutes, and then remove from heat.
While waiting for the eggplants to steam, in a small bowl, mix minced garlic, green onions, and soy sauce and mix well. Also, heat cooking oil in a small cooking pan until it starts to smoke lightly.
Remove eggplants from steamer, and pour garlic, green onions and soy sauce mixture over the eggplant.
Then remove hot oil from heat, and carefully pour it over all the eggplants - you should hear a nice sizzle!
Serve as a veggie side dish, or appetizer!
Storage & Reheating
- Store: Place leftovers in an airtight container and refrigerate for up to 2-3 days.
- Reheat: Warm gently in a steamer or microwave with a cover to retain moisture. The eggplant will soften more but still be tasty.
- Freeze: Not recommended - eggplant becomes mushy when frozen and thawed.
FAQ
Can I use Japanese eggplants instead of Chinese?
Yes! Japanese eggplants are very similar in size and texture, just a bit darker in color. They make a great substitute.
Do I have to salt the eggplants first?
Salting and soaking help prevent browning and reduce bitterness, but Chinese eggplants are naturally less bitter than American ones, so you can skip this step if short on time.
Is the hot oil step necessary?
The sizzling oil poured over the garlic-soy mixture really blooms the aromatics and gives that restaurant-style flavor. If you prefer to skip, you can simply mix the garlic, soy sauce, and oil together without heating.
What can I serve this with?
It's perfect as a side to rice and stir-fried dishes, or alongside proteins like stir fry beef, chicken, or fish.
Can I make this ahead?
You can steam the eggplant ahead and store it, but add the garlic soy sauce and hot oil drizzle right before serving for the freshest flavor.
Chinese Steamed Eggplant with Garlic Soy Sauce Recipe
This Chinese Steamed Eggplant with Garlic Soy Sauce is a light, flavorful veggie side dish made with tender steamed eggplants drizzled with a savory garlic-soy sauce and finished with sizzling hot oil. It’s quick to prepare, aromatic, and pairs perfectly with rice and stir-fried mains.
Ingredients
- 1 large Chinese eggplant
- 1 teaspoon salt
- 1 teaspoon vinegar or lemon juice
- 3 cloves garlic, roughly chopped
- 3 tablespoons cooking oil
- 1 green onion, chopped
- 2 tablespoons soy sauce
Instructions
- Slice the eggplant into small wedges. Place in a bowl with water, 1 teaspoon salt, and vinegar (or lemon juice). Soak for about 15 minutes to help prevent browning and keep the purple color.
- Mince garlic and chop the green onion while the eggplant soaks.
- Drain and pat dry the eggplant.
- Place eggplant wedges into a steamer basket, leaving space between pieces. Steam for about 10 minutes, until soft and tender.
- In a small bowl, combine garlic, green onion, and soy sauce.
- Heat cooking oil in a small pan until lightly smoking.
- Place steamed eggplant on a serving plate, drizzle the garlic-soy mixture on top, then carefully pour over the hot oil to sizzle.
- Serve immediately as a side dish or appetizer.
Notes
- Chinese vs. Japanese eggplant: Both are thin-skinned, sweet, and tender, and can be used interchangeably in this recipe.
- Hot oil step: Pouring sizzling oil over the garlic-soy mix releases aroma and deepens flavor — it’s the signature touch!
- Serving tip: Best enjoyed with steamed rice and other stir-fried mains.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 122Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 1021mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 1g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.
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More Delicious Chinese Eggplant Recipes
If you love Chinese Eggplants, you will also love these recipes:
- Thai Basil Eggplant Stir Fry - tender Chinese eggplants stir-fried with garlic, chili, and fresh Thai basil for a fragrant and flavorful dish.
- Air Fried Chinese Eggplant - marinated eggplants cooked crisp-tender in the air fryer, easy and tasty.
- Chinese Eggplant in Garlic Sauce (魚香茄子) - a classic Sichuan-inspired stir fry with garlic, soy sauce, and doubanjiang chili bean paste.
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