Steamed Eggplant In Hunan Chili Sauce

Steamed Eggplant In Hunan Chili Sauce


  • 2 medium eggplants, cut in┬á3-inch pieces and then cut them into quarters lengthwise
  • 2 tablespoons olive oil
  • ┬╝ teaspoon sesame oil┬á
  • 1 teaspoon minced fresh ginger┬á
  • 2 tablespoons hot chili oil┬á
  • 1/2 teaspoon sesame seeds
  • 2 teaspoons soy sauce┬á
  • ┬╝ teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon finely chopped green chili pepper┬á
  • 3 cloves of garlic,┬áminced
  • 1 scallion,┬áfinely chopped
  • 1 tablespoon fermented black beans,┬árinsed and drained


1. Add 2 cups water in your vitaclay pot. Add your bamboo steamer on top of water. Place eggplant in bamboo steamer.

2. Set on stew to stew eggplant for 15-20 minutes or until eggplant becomes soft.

3. In the mean time, Heat the oil and sesame oil in a saucepan over medium high heat and add the fresh ginger and sesame seeds. Once the sauce begins to simmer, turn off the heat and stir in the finely chopped peppers, garlic, half of the scallions, and the black beans. 
4. Transfer steamed eggplant to a serving plate. Pour the sauce over the eggplant and top with the rest of the scallions.


Image courtesy of

Leave a comment

Comments will be approved before showing up.

News & Updates