Chinese Food · Vegetables

Chinese Eggplant Sidedish



(serves 4):
• 1 pound of eggplants (3-4 eggplants), caps removed and washed
• 3 garlic cloves, minced
• 2 green onions, chopped
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• 1 teaspoon hot pepper flakes
• 2 teaspoons sesame oil
• 1 tablespoon sesame seeds, crushed

Photo by LoveBite


Prepare steamer and add 2 cups of water. Let it boil over high to medium heat about 5 minutes.


Slice eggplants crosswise into 2 ½ inch pieces. Cut the thicker pieces in half lengthwise.

Start steaming eggplants, once water starts boiling. Place eggplants on steamer and cover. Steam for about 5 minutes.

Remove from heat and transfer to a cutting board. Let cool for 5 to 10 minutes until you can easily handle them. Slice into bite size pieces.

Make seasoning mixture:

Combine garlic, green onion, soy sauce, fish sauce, hot pepper flakes, sesame oil in a mixing bowl. Mix well.

Put it together & serve:
Add the steamed eggplant to the bowl and mix well. Sprinkle with the crushed sesame seeds and serve with rice.