Best Chili Steamed Aubergine

Crunchy Spice Chili oil steamed aubergine

Chili Steamed Aubergine

Steaming aubergine gives a light and soft texture making it a delight to eat, and ready to soak up flavours. A Chinese technique is used to release the flavours of garlic, ginger and spring onions, then topped with a delicious sauce this recipe is morish. Enjoy cold or warm with rice.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Salad, Side Dish
Cuisine Chinese
Servings 4 people


  • 1 large Aubergine
  • 3 tablespoon Light Soy Sauce
  • 1 tablespoon Chinkiang Vinegar
  • pinch Sugar
  • pinch Salt
  • 2 cloves Garlic
  • 1 cm Ginger
  • 2 Spring Onions
  • 1 tablespoon Crunchy Spice or to taste
  • 3 tablespoons sunflower oil (or other neutral oil)


  • Cut aubergine into finger size strips
  • Steam aubergine until tender:
    - Steam for 8-10 minutes
    - Microwave in a covered glass or ceramic container with 2 tablespoons water for 4 minutes or until tender
  • Grate garlic and ginger, finely slice spring onions
    Mix together soy, vinegar, sugar, salt & Crunchy Spice
  • Drain aubergine when they are tender but not falling apart
    Place aubergine in a shallow bowl
    Pile ginger, garlic and spring onions on top
    Heat the sunflower oil until hot then pour over the top to sizzle the ginger and garlic and release their aroma
  • Pour the sauce mixture over the top
  • Enjoy at room temperature as part of a banquet or simply over rice
Keyword crunchy spice, mid week meals, vegan

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