Hunan Style Steamed Eggplant

Hunan Style Steamed Eggplant is a Chinese vegetarian dish prepared with steamed eggplant topped with a sauce prepared with sesame paste, fermented black beans, soy sauce, sesame oil, chilli oil and Asian aromatics. If you love eggplants this dish is a no brainer, for a meat lover like me this so far is the best eggplant dish I ever made and tried, the flavours are simply stunning, its salty, savoury, sweet, spicy and hot which is perfect with the very soft steamed eggplants that soak up all those flavours. Perfect with rice where you can drizzle that hot oil on top, very addictive.

Hunan Style Steamed Eggplant
Prep time
Cook time
Total time
Serves: 3
  • 6 medium Japanese eggplants, sliced into 3-inch pieces
  • 2 tbsp fermented black beans
  • 2 tbsp tahini
  • 4 tsp soy sauce
  • ¼ cup chili oil
  • 1 tsp sesame seeds
  • 2 tsp brown sugar
  • 2 tsp ginger paste
  • 6 cloves garlic, minced
  • 2 stalks spring onions, finely chopped
  • 2 tbsp green chillies, finely chopped
  • 2 pcs bird eye chillies, chopped
  • 4 tbsp peanut oil
  • 1 tsp roasted sesame oil
  • salt
  1. Arrange eggplants in a heatproof plate then place it on a steamer, steam the eggplants for 10 minutes, or until soft.
  2. Remove plate from the steamer then set it aside, do not drain off any liquid from the plate.
  3. In a wok heat peanut oil and sesame oil over medium heat, add ginger, sesame seeds and garlic. Sauté for 30 seconds.
  4. Add the chilli oil, sesame paste, soy sauce, salt, and sugar, mix it well then let is simmer for 2 minutes.
  5. Add the chillies, spring onions and black beans simmer for one more minute while slightly mashing the black beans. Turn heat off then pour sauce on top of plate with eggplant. Garnish with chopped spring onions on top then serve.



1 Response

  1. kitchenriffs says:

    Wow. This looks SO tasty! Excellent recipe — thanks.

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