Steamed Eggplant, Hunan Style
Prep time
Cook time
Total time
This Hunan-Style steamed eggplant is a vegan/vegetarian dish that packs a ton of flavor and can be served as an appetizer, side, or full meal with rice!
Recipe type: Vegetables
Cuisine: Chinese
Serves: 2-4
  • 2 medium Chinese or Japanese eggplants
  • 2 tablespoons canola oil
  • ¼ teaspoon roasted sesame oil
  • 1 teaspoon minced fresh ginger
  • ½ teaspoon sesame seeds
  • 2 tablespoons hot chili oil
  • 1 tablespoon tahini (sesame paste)
  • 2 teaspoons soy sauce
  • ¼ teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon finely chopped long hot green peppers
  • 3 cloves garlic, minced
  • 1 scallion, finely chopped
  • 1 tablespoon fermented black beans, rinsed and drained
  • 1 small Thai bird chili, chopped (optional)
  1. Cut your Japanese or Chinese eggplants into 3-inch pieces and then cut them into quarters lengthwise. Arrange on a heatproof plate for steaming.
  2. Prepare your wok or large covered pot pan for steaming (or use a metal steamer or dedicated steaming kitchen gadget, if you have one).
  3. Steam the eggplant for 10 minutes, or until soft. You can serve the eggplant on the same plate, or transfer it to a serving plate. If transferring your steamed eggplant to a serving plate, be sure to include any liquid from the steamed eggplant.
  4. Heat the canola and sesame oil in a wok or saucepan over medium high heat and add the fresh ginger and sesame seeds.
  5. After 15-20 seconds, stir in the hot chili oil, sesame paste, soy sauce, salt, and sugar until well combined.
  6. 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. Add the Thai chili only if you like your food super spicy, because it will already be on the spicy side.
  7. Pour the sauce over the eggplant and top with the rest of the scallions.
Recipe by The Woks of Life at