This Chinese steamed eggplant with chilli oil is soft, silky and packed with flavour. It’s a simple but seriously satisfying side dish made with tender eggplant, garlic, soy sauce and chilli oil, with no frying required.
Steaming gives the eggplant that melt-in-your-mouth texture, while the hot oil poured over the aromatics brings everything to life. It’s one of those dishes that looks simple but tastes incredible, especially spooned over hot rice.
This version is inspired by the one my mum used to make at home. It’s bold, comforting and the kind of thing you’ll want to make again and again.
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Why You’ll Love This Recipe
You only need a handful of simple ingredients to make this Chinese steamed eggplant, most of which you may already have on hand.
- Perfect with rice – The sauce soaks into a bowl of hot rice in the best way.
- Soft, silky texture – Steaming gives the eggplant that melt-in-your-mouth consistency that soaks up all the flavour.
- Big flavour, minimal effort – Garlic, soy sauce and chilli oil do all the heavy lifting with very little prep.
- No frying required – Lighter, less mess, and still incredibly satisfying.
- Ready in under 20 minutes – Perfect for quick weeknight dinners or easy sides.
- Naturally vegetarian – A great option for plant-based meals that still feels hearty.
What is Chinese Steamed Eggplant?
Chinese steamed eggplant is a simple side dish made by gently steaming eggplant until soft, then dressing it with a flavourful sauce. It’s commonly served with soy sauce, garlic, chilli oil and other aromatics, which are often brought to life with hot oil poured over the top.
The eggplant becomes incredibly soft and silky when steamed, allowing it to absorb all of the bold flavours from the sauce. It’s a popular dish in Chinese home cooking, where it’s typically served as part of a larger spread alongside rice and other dishes.
While there are many variations, this version leans into a punchy chilli oil dressing with plenty of garlic and ginger for a bold, savoury finish.
Ingredients & Substitutions
- Chinese eggplant – Long, slender eggplant that becomes soft and silky when steamed. You can use globe eggplant if needed, just cut it into smaller pieces to help it cook evenly.
- Chilli oil – Also known as chilli crisp. Adds heat, depth and texture. Look for one with crispy aromatics, not just plain infused oil, as this is where most of the flavour comes from.
- Soy sauce – Light soy sauce or tamari.
- Oyster sauce – You can substitute with a vegetarian oyster sauce if needed.
- Shaoxing wine – Also known as Chinese Cooking Wine. Purchase from your Asian grocer.
- White vinegar – Helps balance the richness and adds a subtle tang to the dish.
- Sugar – White sugar, castor sugar or superfine sugar.
- White pepper
- Garlic – Fresh is best here.
- Ginger – As above, fresh is more ideal.
- Spring onion – Used both in the sauce and as a garnish for a fresh finish.
- Vegetable oil – Or any neutral, flavourless oil.
How to Make Chinese Steamed Eggplant
Step 1: Slice the eggplant into quarters lengthways, then cut each piece into smaller batons. Place into a bowl of water with white vinegar and soak for 5 minutes. Drain and gently squeeze out any excess water.
Step 2: Transfer the eggplant to a heatproof dish and place into a steamer. Steam for 8–10 minutes, or until the eggplant is soft and tender.
Step 3: In a small bowl, mix together the chilli oil, soy sauce, oyster sauce, Shaoxing wine, sugar and white pepper.
Step 4: Once the eggplant is cooked, remove from the steamer and pour the sauce over the top. Sprinkle over the garlic, ginger and spring onion.
Step 5: Heat the vegetable oil in a small pan until hot and just starting to smoke. Carefully pour the hot oil over the aromatics to release their fragrance.
Step 6: Finish with extra spring onion and serve immediately with hot steamed rice.
Tips for Perfect Steamed Eggplant
- Use Chinese or Japanese eggplant if possible – These varieties are more tender and less bitter, giving you that soft, silky texture this dish is known for.
- Don’t skip the soak – Soaking the eggplant briefly in water with vinegar helps reduce bitterness and prevents discolouration.
- Cut into even pieces – This ensures the eggplant steams evenly and finishes cooking at the same time.
- Don’t overcook – The eggplant should be soft and tender, but not falling apart or mushy.
- Use chilli crisp, not just chilli oil – The crispy bits add texture and a lot more flavour than plain oil alone.
- Heat the oil properly – The oil should be hot enough to lightly sizzle when poured over the aromatics, which helps release their full flavour.
- Serve immediately – This dish is best enjoyed fresh while the eggplant is warm and the aromatics are fragrant.
FAQs
How do you steam eggplant without it going soggy?
Make sure not to overcook it. Steam just until the eggplant is soft and tender, then remove it from the heat. Draining any excess liquid and avoiding overcrowding in the steamer also helps prevent a soggy texture.
What type of eggplant is best for steaming?
Chinese or Japanese eggplant works best as they are more tender and less bitter than larger globe eggplants. If using globe eggplant, cut it into smaller pieces so it cooks evenly.
Can I make this ahead of time?
You can steam the eggplant ahead of time and store it in the fridge. Reheat gently and add the sauce and hot oil just before serving for the best flavour and texture.
Is this dish spicy?
It has a mild to moderate heat depending on the chilli oil you use. You can adjust the amount to suit your preference.
What is the difference between chilli oil and chilli crisp?
Chilli oil is typically just oil infused with chilli, while chilli crisp includes crispy aromatics like garlic and shallots. For this recipe, chilli crisp is preferred as it adds both flavour and texture.
More Chinese-Inspired Recipes to Try
If you enjoyed this Chinese steamed eggplant, here are a few more dishes to add to your table:
- Steamed Fish with Ginger and Spring Onions – A classic Chinese dish featuring delicate steamed fish finished with hot oil, soy sauce and fragrant aromatics.
- Lo Bak Go (Chinese Turnip Cake) – Savoury, pan-fried radish cake with a soft interior and crispy edges, often served as part of dim sum.
- Money Bag Dumplings – Crispy little parcels filled with a flavourful savoury filling, perfect for entertaining or sharing.
📖 Recipe
Steamed Eggplant with Chilli Oil
Ingredients
- 3 Chinese eggplant
- 62.5 mL white vinegar
- 40 mL chilli oil or chilli crisp (see note)
- 20 mL soy sauce
- 20 mL oyster sauce
- 10 mL Shaoxing rice wine (Chinese cooking wine)
- 5 g sugar
- Pinch white pepper
- 3 cloves garlic minced
- 1 teaspoon ginger minced
- 1 spring onion finely chopped – plus extra for garnish
- 60 mL vegetable oil
Instructions
- Slice eggplants into quarters, lengthways, and then cut each strip into three pieces.Place into a bowl and cover with water and white vinegar. Soak for 5 minutesbefore draining and squeezing out any excess water.
- Place into a heatproof dish and into a bamboo steamer basket. Steam for 10 minutes until eggplant is soft.
- Meanwhile, mix together chilli oil, soy sauce, oyster sauce, Shaoxing wine, sugar and white pepper.
- Once eggplant is steamed, remove it from the steamer basket. Pour sauce over the eggplant and then sprinkle minced garlic, ginger and spring onion over the top.
- Heat vegetable oil in a small pan on the stove until it begins to smoke. Pour over garlic, ginger and spring onion to temper. Top with extra spring onion to garnish. Serve alongside other dishes, with hot, steamed rice.
Notes
- You want to use a chilli oil that has both the infused oil and aromatics in it, scooping a bit of both for the sauce of this recipe – not JUST the oil. This is often referred to as Chilli Crisp in the U.S.
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