Chinese-Style Steamed Eggplants

Eggplant is one of those polarizing vegetables—people either adore its soft, spongy texture…or absolutely detest it. I used to dislike eggplant, until I discovered the steaming method. Eggplants can be tricky to cook due to their ability to absorb a significant amount of oil. So steaming them is a perfect way to avoid that problem. Steaming not only transforms this dish into a super healthy one, but also preserves the Chinese eggplants’ delicate and tender flavour.

This is a dish my mom often makes in the summer because it’s so easy to prepare. It requires very little hands-on time, it doesn’t require that you fire up the wok in the hot weather, it tastes great, and it’s super healthy. The only downside is that it doesn’t look very pretty.

This vegan Chinese-style steamed eggplant recipe adds garlic to the eggplants while they are still piping hot, which helps to remove most of garlic’s raw, spicy, and pungent taste, leaving the dish with a fragrant and mild garlicky flavour. The sauce is intentionally kept light to further accentuate the Chinese eggplants’ subtle sweet flavour.

IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! I WOULD LOVE TO SEE ALL YOUR YUMMY CREATIONS 🙂