Simple Steamed Eggplant Recipe

Eggplant, also known as aubergine, brinjal, or melongene, is a vegetable that goes by various names such as "茄子 (qiézi)" in Chinese. Steamed eggplant is a dish made with ingredients like eggplant and olive oil. It's known for its simple preparation and delicious taste. The dish features a rich texture, aromatic fragrance, and a balanced sweet and sour flavor that is pleasing both hot and cold, making it exceptionally enjoyable.

Steaming eggplant for just a few minutes can transform it into a creamy texture. Drizzling it with a delectable sauce made from fresh herbs creates a tantalizing and healthy dish. Although steaming eggplant is straightforward, there are a few things you should know beforehand:

1.What is Eggplant?

Eggplant, also known as aubergine, brinjal, or melongene, is an annual herbaceous plant belonging to the Solanaceae family, Solanum genus. It originated in the tropical regions of Southeast Asia and has since been widely cultivated worldwide, especially in Asia, Africa, along the Mediterranean coast, southern and central Europe, and Central America. Eggplant is rich in protein, various vitamins, multiple trace elements, and alkaloids, making it highly nutritious and beneficial for consumption.

2.Which Type of Eggplant to Use?

①Round eggplants typically have a spherical or oval shape and are larger in size. They are juicy, with colors ranging from purple, dark purple, to reddish-purple. Round eggplants have a rich flavor and high water content, making them suitable for various cooking methods.

②Long eggplants have a slender shape and come in purple, green, or light green colors. They have thin skin, soft flesh, and few seeds, providing a superb texture. However, these long eggplants are not suitable for frying or stir-frying cooking methods.

③Dwarf eggplants are named for their shorter plant stature. They typically have more plant fibers and seeds compared to other varieties. These eggplants have a mild flavor, thick skin, and lower moisture content, making them suitable for dishes like baked eggplant and braised eggplant.

3.How to Cut Eggplant?

①Slicing into Strips: Wash the eggplant and remove the stem. Cut off a piece from the edge and place the cut side down. Slice the eggplant into pieces about 1 centimeter thick, then cut those slices into long strips.

②Dice with a rolling cut: Stand the eggplant upright on a cutting board. Make a diagonal cut with a knife, keeping the cut side facing up. Then roll the eggplant a quarter turn and make another diagonal cut, repeating this slicing and rolling motion in a circular pattern.

③Dicing: Remove the stem from the eggplant, cut it in half lengthwise, then slice it into strips. Lay the strips flat and cut them into cubes.

4.How to Maintain the Purple Color of Eggplant?

①Soaking Method: When preparing eggplant, soak it in water with a bit of salt, vinegar, or even lemon juice added to enhance its antioxidant properties. This helps prevent the eggplant from turning black during handling. Soak the eggplant for about 15 minutes before use.

②Choosing the Right Eggplant: Select eggplants with purple skin, as they contain more anthocyanins, which help maintain their purple color more effectively.

③Steaming Tips: When steaming eggplant, place them with the skin side down to reduce the chance of discoloration. Steam for about 15 minutes, as overcooking can affect the texture.

④For cold salad preparation: For cold salad eggplant, soak the diced eggplant in salted water for 5 minutes. Then, marinate it with minced garlic, chili, and soy sauce. This method not only keeps the eggplant colorful but also enhances its flavor.

⑤Stir-frying technique: When stir-frying eggplant, use high heat and stir quickly to ensure the eggplant's temperature rises rapidly to at least 70 degrees Celsius. This helps reduce enzyme activity effectively.

⑥Covering and simmering: During the stir-frying or steaming process, covering and simmering for about half a minute can help the eggplant absorb flavors more effectively and also maintain its color.

5.Can you eat eggplant skin?

Yes, you can eat eggplant skin. When cooking eggplant, as long as it is cleaned thoroughly, eating it with the skin on is perfectly fine. Eggplant skin is rich in various nutrients such as vitamin C, anthocyanins, and dietary fiber. These components promote digestive health and provide essential nutrients for the body.

Today, I'll mainly introduce the recipe for steamed eggplant, which is very simple to make. Eggplant enthusiasts can follow along and I'm sure you won't be disappointed.