Steamed eggplant with chilli oil is a spicy vegetarian side dish perfect with hot steamed rice. This recipe is based on the dish my mum would make, one of my absolute favourites to serve as an easy weeknight meal.
The humble eggplant
Eggplant, or aubergine, is known for its glossy, deep purple exterior and creamy, slightly bitter flesh. As a cooking ingredient, its standout characteristic is its remarkable ability to absorb flavours. This vegetable soaks up marinades and seasonings like a sponge, making it an ideal candidate for dishes with big tastes. Eggplant's almost meaty texture allows it to stand alone as a substantial ingredient or play a supporting role in a dish.
Diverse varieties of eggplant grace kitchens worldwide. From the slender Japanese and Chinese types, perfect for steaming or a stir fry, to the Globe Eggplant, favoured for its heartiness in Mediterranean dishes. Thai eggplants are small, round and green, whereas Indian eggplants are deep purple but more like an egg in shape. You'll find varieties that are completely white in colour, and Graffiti Eggplants with beautiful purple and white stripes. Here is a guide on different eggplant varieties and how you can use them in cooking.
Utilising aromatics
Aromatics in Chinese cuisine are the secret weapons that transform a dish from ordinary to extraordinary. These flavour powerhouses include ginger, chilli, garlic, and spring onion, each contributing intense flavour and aromas a dish when heated.
These aromatics come to life when sizzled in hot oil, taking a simple vegetable from bland to exciting in seconds. Steamed eggplant with chilli oil relies on aromatics to impart most of the flavour. The vegetable itself and steaming cooking method are quite mild and simplistic.
A typical Chinese meal
The cornerstone of a Chinese meal is steamed white rice. It serves as a simple, neutral backdrop for an array of side dishes. Typically presented in family-style, Chinese dining involves communal sharing. It features multiple dishes that span a spectrum of flavours, textures, and cooking methods.
Stir-fried vegetables, braised meats, soups, and specialties like steamed eggplant with chilli oil dot the table and contribute to the variety. A Chinese meal is quite a holistic experience. Beyond nourishment, it symbolises togetherness and unity. The circular arrangement of dishes on the table underscores completeness, transforming the act of dining into a shared celebration. It's about community after all!
You can of course enjoy steamed eggplant with chilli oil as the main event, served simply with rice, but I'd urge you to include it as a part of a wider spread of dishes.
Ingredients
- Chinese eggplant
- White vinegar
- Chilli oil
- Soy sauce
- Oyster sauce
- Shaoxing rice wine (Chinese cooking wine)
- Sugar
- White pepper
- Garlic
- Ginger
- Spring onion
- Vegetable oil
See recipe card below for quantities.
Tips and variations
- Eggplant: I like to use the Chinese/Japanese variety in this recipe, however if you aren't able to find this then a globe eggplant will work fine. Just make sure you slice the eggplant into small pieces so as to not impact steaming times.
- Chilli oil: also called chilli crisp - refers to a chilli oil condiment that also includes crispy aromatics that have been cooked and infused into the oil. You'll want to use this product for this recipe, rather than just chilli-infused oil.
Equipment
- Knife
- Chopping board
- Large bowl
- Heatproof dish
- Bamboo steamer basket
- Small pan or pot
Watch the video here. If you make this one, don't forget to tag me on TikTok or Instagram. I love to see it!
This recipe is in collaboration with Lee Kum Kee Australia.
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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