Prep 5 mins
Cook 20 mins
Classic and simple.
- 2 tablespoons soy sauce
- 1 tablespoon light-flavoured vinegar (try rice vinegar or white vinegar)
- 1 garlic clove, crushed
- 1 teaspoon caster sugar
- 1 eggplant (about 500g)
- Combine soy sauce, vinegar, garlic and sugar in a bowl. Set aside.
- Slice eggplant into thin slices and place on a heatproof plate. Place plate in a steamer, cover with lid and steam for 15 minutes.
- Pour over sauce and steam for another 5 minutes.
- Serve sprinkled with 1 finely sliced small red chilli and 1 small handful chopped coriander.
Interesting recipe. Thank you Melting Pot.
The eggplants came quite raw to my taste, So I've put them into a heated oven for 10 minutes to give them the crisp I like.
I also think this sauce would be great for chicken in oven recipe after marinading the chicken in it for a while.
Hi MP This was pretty good. I followed the recipe except omitting the sugar as there is corn syrup in the rice vinegar. I steamed them over some a recipe for cabbage rolls. VEry nice. Thank you for the recipe Judy in WA
I've never steamed eggplant before, but I definitely will be doing it again! I used a microwave steamer basket. Since I used lite soy sauce, I was surprised at how salty I found this -- maybe TOO salty, and I rarely say that!! But then I thought it might be because I salted the slices and let them sweat before I steamed them, so maybe I just didn't do a good job of washing off the salt. I used brown rice vinegar and Splenda in place of the sugar. It was a delightful recipe. Thanks for posting!