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Sweet-and-Savory Skillet-Steamed Eggplant

Sweet-and-Savory Skillet-Steamed Eggplant

By Courtney HillOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    20 minutes
  • Rating

For this salty-sweet vegetable dish, we sear chunks of eggplant before steaming them in an umami-packed sauce until silky and tender. You will need a large skillet with a lid that fits securely and traps steam in for proper cooking. Long, slender Chinese eggplant will be done after only a couple minutes of steaming; large globe eggplant may take up to 5 minutes.

Ingredients
  • 3

    tablespoons oyster sauce OR soy sauce

  • 1

    tablespoon white sugar

  • 1

    Fresno or jalapeño chili, stemmed and sliced into thin rings OR 1 large garlic clove, thinly sliced OR both

  • Ground black pepper

  • 3

    tablespoon neutral oil

  • 1½

    pounds Chinese OR globe eggplants, cut into 1-inch chunks

  • 2

    scallions, thinly sliced on the diagonal OR ¼ cup chopped fresh cilantro

  • Sesame seeds, toasted OR toasted sesame oil, to serve

Stir together the oyster sauce, sugar, chili, 2 tablespoons water and a pinch of pepper. In a large skillet, heat the oil until barely smoking. Add the eggplant and cook, stirring once or twice, until well charred. Add the sauce, quickly cover and reduce to low.

Cook, occasionally shaking the skillet (do not uncover the pan), until tender and translucent and the skillet is dry, 2 to 5 minutes. Off heat, stir in the scallions. Sprinkle with sesame seeds or drizzled with sesame oil.