Hunan-Style Steamed Eggplant with Spicy Chili Sauce

Name: Hunan-Style Steamed Eggplant with Spicy Chili Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 medium Chinese or Japanese eggplants; 1 tbsp long hot green pepper, finely chopped; 3 cloves garlic cloves; 1 tsp ginger; 1 scallion, finely chopped; 2 tbsp vegetable oil; 1/4 tsp sesame oil; 2 tbsp chili oil; 1 tbsp sesame paste; 2 tsp soy sauce; 1 tbsp fermented black beans; 1/2 tsp sesame seeds; 1/4 tsp salt; 1 tsp sugar; 1 small Thai bird chili, optional

Tender steamed Chinese or Japanese eggplant is dressed with a bold Hunan-inspired chili sauce, fragrant with ginger, garlic, sesame, and fermented black beans. It is spicy, savory, and silky enough to serve as a standout vegetarian side with rice.

Servings4 Portions

Prep Time10 Mins

Cook Time20 Mins

Difficulty

Intermediate

Ingredients

medium Chinese or Japanese eggplants
2
long hot green pepper, finely chopped
1 tbsp
garlic cloves
3 cloves
ginger
1 tsp
scallion, finely chopped
1
vegetable oil
2 tbsp
sesame oil
0.3 tsp
chili oil
2 tbsp
sesame paste
1 tbsp
soy sauce
2 tsp
fermented black beans
1 tbsp
sesame seeds
0.5 tsp
salt
0.3 tsp
sugar
1 tsp
small Thai bird chili, optional
1

Step-by-Step Instructions

Trim the eggplants, then cut them into 3-inch pieces. Quarter each piece lengthwise and arrange the wedges in a single layer on a heatproof plate that fits inside your steamer.

Set up a wok, large pot, or steamer with a few inches of water and bring it to a steady boil. Place the plate of eggplant in the steamer, cover, and steam for about 10 minutes, until the eggplant is very tender but still holds its shape.

Carefully remove the plate from the steamer. Keep any juices released by the eggplant on the plate, or transfer the eggplant and juices together to a serving dish.

Heat the vegetable oil and sesame oil in a small wok or saucepan over medium-high heat. Add the minced ginger and sesame seeds, stirring for 15 to 20 seconds until fragrant.

Stir in the chili oil, sesame paste, soy sauce, salt, and sugar. Mix until the sauce is smooth and just begins to bubble.