Tender steamed eggplant (蒸茄子) is absolutely delicious! There are so many ways to cook with the versatile vegetable, but my dad's favorite technique is steaming. Not only is it quick and easy (no flipping and frying required!), it's also very healthy.
This recipe is inspired by the classic Sichuanese dish Yuxiang Eggplant (魚香 茄子), but made with American, or globe, eggplant.
An expert chef's recipe for Western eggplant, Chinese style
Eggplant with Garlic Sauce is a classic Chinese recipe that my dad has made hundreds of time and shared here on our blog. He usually makes it with long, thin Chinese eggplant, but we wanted to show that his technique and flavors can be done with other varieties, too. With his tips and tricks, you can turn any eggplant into a flavorful Chinese entree!
If you're looking for more eggplant recipes, also try my dad's Chinese Stuffed Eggplant.
Check out a quick story summary of our recipe!