Chinese Steamed Aubergines

Chinese Steamed Aubergines


1 person made this

About this recipe: This is a simple vegetable dish, that's quick and easy to make and tastes fantastic. Steamed aubergine is tossed in a spicy and aromatic garlic sauce. Enjoy with freshly cooked rice.


Serves: 3 - 4

  • 450g Chinese aubergines, rinsed, peeled and cut into long strips
  • salt as needed
  • For the Sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon vinegar
  • 1 tablespoon sugar
  • 1/4 teaspoon ground Sichuan peppercorns
  • 1 tablespoon finely chopped spring onion
  • 1 tablespoon chilli oil
  • 2 1/2 tablespoons finely chopped garlic
  • salt to taste
  • cornflour, to thicken (start with 1/2 teaspoon)
  • 1 teaspoon sesame oil
  • 1 tablespoon chopped coriander

Prep:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Mix the aubergine with salt and let sit for a few minutes. Rinse and drain.
  2. Steam the aubergine over high heat for 10 minutes or until soft. Let cool.
  3. Make the sauce by mixing together the soy sauce, vinegar, sugar, ground Sichuan pepper, spring onion, chilli oil, garlic, salt, cornflour and sesame oil.
  4. Pour the sauce over the aubergines and lightly toss. Garnish with the coriander and serve.


Chinese aubergines look like purple courgettes. If unavailable, use ordinary aubergines.
Sichuan peppercorns, chilli oil and Chinese aubergines can be purchased in Chinese/Oriental speciality shops.

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Reviews (1)


Found this an excellent, alternative quick way to cook aubergines. I doubled the proportions of the dressing as I also added kidney beans, onions, and black bean paste for a main dish and gently heated. Didn't salt the aubergines as they weren't bitter, omitted the MSG for health, and didn't have any cornflour. Delicious, thank you. - 18 Nov 2011

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