Posted on 12th Jul 2025

Steamed Aubergine With Spring Onion And Garlic

Don't be fooled by the simplicity of this dish, the dressing in the aubergine really takes things to a whole new level.

Cuisine

Chinese

Time

25 mins

Servings

2 people people

Ingredients

300g Chinese aubergines or regular aubergines
1 teaspoon salt

Spring Onion and Garlic Dressing

1 tablespoon light soy sauce
1 tablespoon rice vinegar
1 tablespoon granulated sugar
1 teaspoon Chiu Chow chilli oil
1 teaspoon sesame oil
1 garlic clove, finely chopped
1 tablespoon finely chopped spring onion
1 tablespoon finely chopped coriander

Method

PREPARATION

• Peel the aubergines and slice them into 2cm x 5cm thick sticks (roughly thumb-size pieces), put them in a bowl with the salt and cover with cold water.

• Mix the dressing ingredients together in a bowl or small ramekin until the sugar is fully dissolved.

• Drain the aubergine slices and lay them onto a large plate that will fit in your wok.

COOKING

• Set the wok up with a steamer stand and fill with boiling water to a third of the way up the sides. Place the aubergine plate into the wok, cover with a lid and steam for 10–12 minutes, or until the aubergine is tender.

• Remove the plate from the steamer, pour the dressing over the aubergine and mix together lightly.

TIP: To test whether the aubergine is cooked through, insert a fork into one of the pieces. If the fork goes straight through without any trouble, then the aubergine is ready to serve.