Steamed Eggplant With Sesame Soy Sauce – a delicious recipe with eggplants, soy sauce, sesame oil, rice vinegar, ground dried red chili, ginger. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Trim off the stem end of the eggplants. Cut them crosswise into pieces about 2 inches in length.
2
Place the eggplant slices onto a steamer rack and steam over medium-high heat for 6-10 minutes, or until they are cooked to your liking.
3
While the eggplants are steaming, make the sauce by combining soy sauce, sesame oil, vinegar, ground dried chillies, garlic, ginger and sugar.
4
Stir well to blend flavors.
5
Remove the eggplants from the steamer and slice each piece in half lengthwise and each half again into 2-3 long strips. Arrange the pieces in a single layer on a serving plate. Spoon the sesame-soy sauce evenly over the eggplant pieces, sprinkle with toasted sesame seeds. You can also garnish with green coriander/cilantro.
56
kcal
Calories
2
g
Fat
9
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 Japanese eggplants, 2 tablespoons soy sauce (good quality), 1 teaspoon toasted sesame oil, 1 teaspoon rice vinegar, and more.
Yes, Steamed Eggplant With Sesame Soy Sauce falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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