If you like eggplant, it can sometimes be tricky to find recipes that go beyond the standard fare. This Hunan Steamed Eggplant is a nice change over the usual, especially if you’re looking for a spicy dish with strong flavors.
Chinese or Japanese purple eggplants are the best choice for this Hunan Steamed Eggplant, and really in general, since they cook up quickly, are tender and soft, and they really soak up that delicious Hunan-style spicy dressing!
What’s more, this Hunan Steamed Eggplant is completely vegetarian/vegan! When testing this recipe, Judy and I enjoyed this steamed eggplant over lots of white rice, and it makes for a pretty satisfying one plate dinner.
I remember the first time we had this Hunan Steamed Eggplant. It was in China (bet no one saw that one coming!) at an authentic Hunan restaurant where we also enjoyed Duo Jiao Fish and Stir Fried Leeks with Preserved Pork. We ordered the eggplant as an appetizer. It was served warm, and the green peppers and garlic were barely cooked. The raw flavors and aromas really stood out when coupled with the tender Chinese eggplant. Needless to say, we were impressed by the combination.
Unfortunately, we rarely came across this dish in Chinese restaurants locally, until recently, when it popped up on the menu of a new Hunan restaurant we tried in New Jersey–still one of the best places to find unexpectedly authentic Chinese food, if you ask us!
Their version of Hunan Steamed Eggplant was very close to the dish we first tried in China, and I immediately thought to add this dish to our family archives and share it with everyone! It took a few tries to get this steamed eggplant recipe just right, so hope you all enjoy this one!
You’ll need:
- 2 medium Chinese or Japanese eggplants
- 2 tablespoons canola oil
- ¼ teaspoon roasted sesame oil
- 1 teaspoon minced fresh ginger
- 2 tablespoons homemade hot chili oil
- 1 tablespoon tahini (sesame paste)
- 1/2 teaspoon sesame seeds
- 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)
Cut your Japanese or Chinese eggplants into 3-inch pieces and then cut them into quarters lengthwise. Arrange on a heatproof plate for steaming.
Prepare your wok or large covered pot pan for steaming (or use a metal steamer or dedicated steaming kitchen gadget, if you have one). If you are not familiar with how to steam foods, check out some of our favorite gadgets for steaming on our Chinese cooking tools page.
Better yet, see our post on how to set up a steamer if you’re not familiar with steaming foods in Chinese cooking.
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.
Heat the canola and sesame oil in a wok or saucepan over medium high heat and add the fresh ginger and sesame seeds.
After 15-20 seconds, stir in the hot chili oil, sesame paste, soy sauce, salt, and sugar until well combined.
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 they are extra spicy and your dish will already be on the spicy side without them!
Pour the sauce over the eggplant and top with the rest of the scallions.
Serve your Hunan Steamed Eggplant as an appetizer, side dish, or as a full meal alongside steamed rice!
- 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)
- Cut your Japanese or Chinese eggplants into 3-inch pieces and then cut them into quarters lengthwise. Arrange on a heatproof plate for steaming.
- Prepare your wok or large covered pot pan for steaming (or use a metal steamer or dedicated steaming kitchen gadget, if you have one).
- 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.
- Heat the canola and sesame oil in a wok or saucepan over medium high heat and add the fresh ginger and sesame seeds.
- After 15-20 seconds, stir in the hot chili oil, sesame paste, soy sauce, salt, and sugar until well combined.
- 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.
- Pour the sauce over the eggplant and top with the rest of the scallions.
Spiceisnice says
This was super delicious. It will be my new go-to way to prepare eggplant. (And I had never thought to steam it before).
Bill says
Hi Spiceisnice, glad you enjoyed this spicy eggplant dish!
Angela says
This looks so delicious! Just curious, is Hunan Steamed Eggplant different from Yu Shiang Eggplant?
Bill says
Hi Angela, this Hunan steamed eggplant is a level up in spiciness than the yu xiang eggplant. It is also steamed rather than stir-fried. Try our recipe for eggplant with garlic sauce – yuxiang eggplant
Teal says
This was delicious. We fried up some tofu to make it a main meal. We also used fermented beans in chili paste since we didn’t have the other available. This was so warming and spicy and delicious
Bill says
Hi Teal, glad you enjoyed it!
Toni Jean says
Omigod! this is the best thing EVER! I sometimes have Digestive Issues — so i put the green pepper and garlic in after the ginger and sesame were toasting and before the sauce lest the raw be too detrimental to the plumbing. I should have made rice (but THAT is how lazy I was last night). I am blessed to have a GIANT Asian Grocery here where i live. I walked in circles forever but couldnt find the fermented black beans — BUT I FOUND LADY SAUCE!!!! I subbed it for the black beans (without rinsing of course) and for part of the chili oil. This was so impeccable! I am a carnivore but i have tried several of your vegan recipes, and not a ONE of them will ever leave one feeling deprived. This is definitely going into heavy rotation, especially now with beautiful farmer’s market eggplant available. Thank you thank you thank you! (I wish i could hit that Five Star button at least twice to rate this dish!)
Bill says
Thank you for the rave review Toni Jean!
VeganTastingTx says
I made this dish today. It s was a hit..only thing I changed was I used Szechuan peppercorn since I had a bit of a mapo tofu craving but prefer using eggplants..since I am eating less tofu these days. Great recipe! May have this again tomorrow.
Bill says
Glad you enjoyed it!
Claire says
absolutely delicious! your blog has really transformed life in China for me. Plenty of ingredients here but I often had no idea what to do with them. Now I cook and eat Chinese food almost every day! this site helped me get over this threshold and your passion for food always make me happy to try out more and more confident to cook the recipes Chinese people give me. Made many of your recipes and they are always delicious!
Bill says
Hi Claire, We are so happy to hear that – keep up the great cooking!
Daniel says
I made this dish yesterday and it was delicious! Thank you for this one and all the others on this site!
But my sauce was waaaay thicker than yours in the pictures, although I pretty much followed your measurements. Don’t know why tbh, but I suspect too much tahini/too little oil. Have to try it again I suppose. :)
Keep up the good work!
Bill says
Hi Daniel, thick sauce is good for this dish! Next time, I suggest pouring some of the liquid from the eggplant steaming into the sauce to thin it out. Happy cooking!
Vanessa says
Your photo shows sesame seeds roasted with the ginger, yet you omitted it from your receipe?
Bill says
Hi Vanessa, thanks for pointing out that omission! I added the sesame seeds into the ingredients list and directions although I debated whether I should have marked them as optional since many people who’ve made this recipe did not seem to miss it. :)
Vanessa says
Thank you. Looking foward to creating this dish! I think the sesame seeds adds to the true authenticity ?
Bill says
You’re welcome Vanessa and thanks again for your help!
Larry says
We tried and enjoy the recipe. Had to substitute thinly sliced Jalapeno peppers for the Long Peppers.
We enjoy cooking the number of Sichuan recipes on the web site.
Would there be a recipe blog or future blog for Sichuan Beef and tripe ( 夫妻肺片 fuqifeipian – Husband and Wife)? Sorry for any misquotes in the naming of the dish.
Bill says
Hi Larry, yes, you got it right. we also love that fu qi fei pian dish. It’s on our list, but we haven’t gotten to it yet. :) In the meantime, keep cooking those Sichuan dishes!