Steamed Eggplant with Chili Garlic Ginger Sauce

Steamed Eggplant with Chili Garlic Ginger Sauce

Steamed eggplant is a simple, comforting side dish often served with rice in Vietnamese family meals. Traditionally, it is topped with scallion oil or served with a light dipping sauce.  But if you want to add a little more flavor to this humble vegetable, try pairing it with a savory chili garlic ginger sauce.

In this recipe, tender steamed Japanese eggplant is topped with a fragrant sauce made with fresh garlic, ginger, chili, soy sauce, oyster sauce, and a touch of honey.  Coconut water adds a subtle natural sweetness that balances the savory and spicy flavors. The result is a delicious, aromatic dish that is easy to prepare and perfect for everyday meals.

Serve this steamed eggplant with hot steamed rice and your favorite main dishes.  You can also add other steamed vegetables to make a simple, wholesome vegetable platter.

Ingredients:

Ingredients for the eggplant:

• 2 Japanese eggplants
• 1 teaspoon salt
• 1 tablespoon vinegar
• Water, as needed

Ingredients for the chili garlic ginger sauce:

• 1/3 cup coconut water
• 1 piece of fresh ginger, peeled
• 2 garlic cloves, peeled
• 1 chili pepper, adjusted to taste
• 1 tablespoon of honey or sugar
• 1 tablespoon of soy sauce
• 1 tablespoon of oyster sauce
• 1 teaspoon of neutral cooking oil

Ingredients for serving:

• 2 spring onions, finely chopped
• Fresh culantro or cilantro, finely chopped (optional)

Directions:

1. Preparing the eggplant:

Wash the eggplants and trim off the stems.  Lightly score the skin in several places with a knife to help the eggplant cook evenly.

Fill a bowl with water, then add salt and vinegar.  Soak the eggplants for about 15 minutes.  This step helps reduce discoloration and allows you to clean the eggplants before cooking.

Remove the eggplants and drain well.

2. Steaming the eggplant:

Bring water to a boil in a steamer.  Place the eggplants in the steamer basket, cover, and steam for 8–10 minutes, depending on their size.

Check for doneness by inserting a skewer or chopstick into the thickest part.  It should slide through easily when the eggplant is fully tender.  If necessary, steam for a few more minutes.

Remove the eggplants and let them cool slightly.  Cut them lengthwise into strips or bite-sized pieces, depending on how you prefer to serve them.

3. Preparing the chili garlic ginger sauce:

Finely pound or mince the ginger, garlic, and chili pepper together until they form a coarse paste.  You can use a mortar and pestle or a small food processor.

In a small saucepan, combine the coconut water, ginger-garlic-chili paste, honey, soy sauce, oyster sauce, and cooking oil.  Stir well.

Bring the mixture to a gentle simmer over medium-low heat for 2–3 minutes, stirring occasionally, until fragrant and slightly reduced.  Taste and adjust the sweetness or spiciness as desired.

Turn off the heat and stir in the chopped spring onions and fresh herbs, if using.  Briefly cooking the sauce lets the flavors meld while keeping the fresh aromatics vibrant.

4. Assembling and serving:

Arrange the steamed eggplant on a serving plate. Spoon the warm chili, garlic, and ginger sauce evenly over the top, making sure the sauce reaches between the eggplant pieces.

Serve immediately with hot steamed rice and your favorite Vietnamese dishes.  For a more complete vegetable meal, add steamed bok choy, broccoli, or other vegetables on the side.

Tips for the best results:

• Choose Japanese eggplants: Their thin skin and tender flesh make them ideal for steaming.
• Adjust the heat: Remove the chili seeds for a milder sauce, or add more chili for extra spice.
• Balance the flavor: Add a little more honey if the sauce tastes too salty, or a splash of coconut water if it is too strong.
• Make it vegetarian: Replace the oyster sauce with vegetarian mushroom sauce.
• Serve fresh: Steamed eggplant is best when it’s tender and freshly dressed, as it readily absorbs the flavorful sauce.