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Steamed Eggplant with Peanuts and Scallions

This dish uses smaller eggplants which means they are less bitter, and its use of traditional Chinese spices makes it very flavorful.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2009


  • 2 tablespoons cider vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons light-brown sugar
  • 1 teaspoon finely grated peeled fresh ginger
  • 1 garlic clove, smashed and peeled
  • 1 teaspoon toasted sesame oil
  • 2 Chinese, graffiti, or small Italian eggplants, quartered lengthwise and cut into 4-inch lengths
  • 1/4 cup finely chopped unsalted roasted peanuts
  • 2 scallions, thinly sliced


  1. In a small saucepan, combine vinegar, soy sauce, sugar, ginger, garlic, and oil. Bring to a boil and cook until reduced by half, about 3 minutes.

  2. Set a steamer basket in a saucepan filled with 1 inch simmering water. Add eggplant, cover, and steam until tender, 5 to 7 minutes. Transfer to a platter and top with soy dressing, peanuts, and scallions. Serve warm.


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