Steamed Eggplant Recipe with Ginger-Garlic Soy Sauce – Easy Asian Side Dish

Last Updated on 5 months ago by Neha Deshmukh

Steamed Eggplant Recipe with Ginger-Garlic Soy Sauce – Easy Asian Side Dish

Hey everyone! If you’re anything like me, you’re always on the lookout for simple, flavorful side dishes that come together quickly. This steamed eggplant recipe is exactly that. It’s a little taste of Asian comfort food, packed with savory, garlicky goodness, and honestly, it’s become a weeknight staple in my kitchen. I first made this when I was craving something light but satisfying, and it’s been a hit ever since!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s incredibly easy – seriously, minimal cooking skills required! It’s also super quick, clocking in at just 5 minutes prep and 15 minutes cooking time. Plus, the combination of tender eggplant and that zingy ginger-garlic soy sauce is just… chef’s kiss. It’s a fantastic way to add some veggies to your meal and explore some delicious Asian flavors.

Ingredients

Here’s what you’ll need to make this magic happen:

• 0.5 piece eggplant (or 2 large Asian eggplants) – about 500g
• 2 stalks green onions (white and green parts)
• 1 clove garlic
• 0.25 inch piece fresh ginger
• 2 tablespoons soy sauce (about 30ml)
• 1 tablespoon toasted sesame seed oil (about 15ml)
• 0.25 teaspoon sugar (about 1g)
• 1 teaspoon crushed chili flakes (about 5g)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

Eggplant Varieties (Asian vs. Globe)

I prefer using Asian eggplants (the long, slender ones) for this recipe. They have a more delicate texture and fewer seeds. But if you can only find globe eggplants (the big, purple ones), that’s totally fine! Just peel them and maybe soak the cut pieces in salted water for about 10 minutes to draw out some of the bitterness.

Soy Sauce Selection – Light vs. Dark

I usually go for light soy sauce for this recipe – it’s saltier and adds a lovely umami flavor. Dark soy sauce is thicker and sweeter, and while you could use it, you might want to reduce the sugar a bit.

Sesame Oil – Toasted vs. Regular

Don’t skip the toasted sesame oil! It adds a huge amount of flavor. Regular sesame oil just doesn’t have the same depth. It’s worth the investment, trust me.

Chili Flakes – Adjusting the Heat

I like a little kick, so I use a teaspoon of chili flakes. But feel free to adjust this to your liking! If you’re sensitive to spice, start with ¼ teaspoon, or even skip it altogether.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut your eggplant into 2-inch pieces. Don’t worry about being too precise – rustic is good!
2. Now, pop those eggplant pieces into a steamer basket and steam them for about 15 minutes, or until they’re nice and tender. You should be able to easily pierce them with a fork.
3. While the eggplant is steaming, let’s make the sauce. In a bowl, combine the soy sauce, sesame oil, minced green onions, minced garlic, grated ginger, sugar, and chili flakes. Give it a good whisk!
4. Once the eggplant is cooked and slightly cooled, gently toss it with the prepared sauce. Make sure everything is nicely coated.
5. Finally, garnish with additional green onions or toasted sesame seeds before serving. And that’s it!

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t overcrowd the steamer basket. Steam the eggplant in batches if necessary, to ensure even cooking.
• Grate the ginger using a microplane for the best flavor.
• Taste the sauce before tossing it with the eggplant and adjust the seasoning as needed.

Variations

Want to switch things up? Here are a few ideas:

Spice Level – Mild, Medium, Hot

As mentioned before, adjust the chili flakes to your preference. My friend, Sarah, loves it really spicy, so she adds a dash of sriracha too!

Vegan Adaptation

This recipe is already naturally vegan! Just double-check your soy sauce to make sure it doesn’t contain any hidden animal products.

Gluten-Free Adaptation (Soy Sauce Alternatives)

If you’re gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free alternative that has a similar flavor.

Regional Variations – Sichuan, Cantonese Influences

For a Sichuan twist, add a teaspoon of Sichuan peppercorns to the sauce. For a Cantonese flavor, add a splash of oyster sauce (if you’re not vegan, of course!).

Serving Suggestions

This steamed eggplant is incredibly versatile. It’s fantastic as a side dish with rice and your favorite protein (grilled chicken, tofu, or fish all work well). It’s also delicious served as part of a larger Asian-inspired spread. My family loves it with some crispy spring rolls and a spicy cucumber salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The eggplant might lose a little bit of its texture, but it will still taste delicious!

FAQs

Let’s answer some common questions:

What type of eggplant works best for steaming?

Asian eggplants are ideal, but globe eggplants work too – just peel them first!

Can I use fresh ginger paste instead of grated ginger?

You can, but freshly grated ginger has a brighter, more vibrant flavor.

How can I adjust the saltiness of the sauce?

Start with less soy sauce and add more to taste. A tiny splash of water can also help balance the flavors.

Can this eggplant dish be served cold?

Yes! It’s actually quite refreshing served cold, especially in the summer.

What other vegetables can I steam alongside the eggplant?

Broccoli, carrots, and green beans all steam beautifully alongside eggplant.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!