Steamed Marinated Eggplant Recipe

Name: Steamed Marinated Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Eggplant; 1 medium eggplant, topped and peeled; 2 teaspoons sesame seeds; 1 cup white rice, boiled; freshly crushed black pepper, a pinch of paprika and chives to finish; Dressing; 1 1/4 teaspoons mirin; 1/4 teaspoon olive oil; 1 tablespoon light soy sauce; 1 1/4 teaspoons rice vinegar; 1/2 teaspoon honey; 1 teaspoon peeled and finely chopped fresh ginger; 1/2 clove garlic, minced

Servings: persons

Eggplant
1 medium eggplant, topped and peeled
2 teaspoons sesame seeds
1 cup white rice, boiled
freshly crushed black pepper, a pinch of paprika and chives to finish
Dressing
1 1/4 teaspoons mirin
1/4 teaspoon olive oil
1 tablespoon light soy sauce
1 1/4 teaspoons rice vinegar
1/2 teaspoon honey
1 teaspoon peeled and finely chopped fresh ginger
1/2 clove garlic, minced

1
Fill a large pot (with a lid) with water to a quarter of the way up the sides and bring to a boil. Place the eggplant in the steamer (I used a bamboo steamer) or in a colander hovering over the water, making sure the water does not touch the steamer (you don't want the eggplant to be boiled). Cover tightly using the lid and let steam for 30 minutes, turning the eggplant once.
2
When the eggplant is cooked (it should feel very soft and moist to the touch), remove the steamer from the pot and leave the eggplant to cool and drain inside the steamer. When the eggplant is cool, shred the flesh by hand into long and thin stripes. You can also remove part of the seeds, if you don't like the taste of them. Continue to drain the stripes for an additional 20 minutes.
3
Meanwhile, prepare the marinade. Mix together the mirin, oil, soy sauce, vinegar, honey and sesame seeds. Stir in the ginger and garlic and set aide. Once the eggplant is completely cooled and drained, put it in a small bowl and toss it with the marinate. Let it sit for at least 10 minutes, before serving over the cooked white rice. To finish, sprinkle with freshly ground black pepper, paprika and chives.

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Eggplant, 1 medium eggplant, topped and peeled, 2 teaspoons sesame seeds, 1 cup white rice, boiled, and more.

Yes, Steamed Marinated Eggplant 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.

That's it — enjoy your meal!

Steamed Marinated Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions