Chef Martin Yan

Steamed Asian Eggplant with Soy-Hoisin Sauce

Name: Steamed Asian Eggplant with Soy-Hoisin Sauce
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: 2 Chinese or Japanese eggplants; 1 teaspoon cooking oil; 1 teaspoon minced garlic; 1 teaspoon minced ginger; 1 tablespoon reduced-sodium soy sauce; 1 tablespoon hoisin sauce; 2 teaspoons rice vinegar; 1 teaspoon chili paste (optional); 1 teaspoon sesame oil; Finely chopped green onions or cilantro; Toasted white sesame seeds

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Cuisine

Asian

Servings

2 servings

Prep Time

30 minutes

Cook Time

10 minutes

Image of Steamed Asian Eggplant with Soy-Hoisin Sauce

Ingredients

2 Chinese or Japanese eggplants

Sauce

1 teaspoon cooking oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon reduced-sodium soy sauce
1 tablespoon hoisin sauce
2 teaspoons rice vinegar
1 teaspoon chili paste (optional)
1 teaspoon sesame oil
Finely chopped green onions or cilantro
Toasted white sesame seeds

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Directions

Halve eggplants lengthwise and place in a steamer. Steam until flesh feels soft and saturated with moisture, about 20 minutes. Remove from steamer and let cool.
When eggplants are cool enough to handle, scoop out flesh in long segments. Keep warm.

To prepare sauce

Heat oil in a small saucepan over medium heat until hot. Add garlic and ginger; cook, stirring, until fragrant.
Add soy sauce, hoisin sauce, vinegar and chili paste; stir until sauce comes to a boil. Remove from heat; stir in sesame oil.
Transfer eggplants to a serving plate; sprinkle with green onions and sesame seeds. Serve with sauce.

Steamed Asian Eggplant with Soy-Hoisin Sauce