Steamed Aubergine with Spring Onion and Garlic Dressing

Sometimes the success of a dish lies in its simplicity, which is what can be said for this recipe. Recipe kindly contributed by Jeremy Pang from his book Chinese Unchopped

Steamed Aubergine, Spring Onion & Garlic Dressing Recipe
PREP TIME 10 mins COOK TIME 15 mins MAKES 2


  • 300g Chinese aubergines or regular aubergines
  • 1 teaspoon salt

For the Dressing:

  • 1 tablespoon light soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon Chiu Chow chilli oil
  • 1 teaspoon sesame oil
  • 1 garlic clove, finely chopped
  • 1 tablespoon finely chopped spring onion
  • 1 tablespoon finely chopped coriander

Preparation method

  1. Peel the aubergines and slice them into 2cm x 5cm- thick sticks (roughly thumb-size pieces), put them in a bowl with the salt and cover with cold water.
  2. Mix the dressing ingredients together in a bowl or small ramekin until the sugar is fully dissolved.
  3. Drain the aubergine slices and lay them onto a large plate that will fit in your wok.
  4. Set the wok up with a steamer stand and fill with boiling water to a third of the way up the sides. Place the aubergine plate into the wok, cover with a lid and steam for 10–12 minutes, or until the aubergine is tender.
  5. Tip: To test whether the aubergine is cooked through, insert a fork into one of the pieces. If the fork goes straight through without any trouble, then the aubergine is ready to serve.
  6. Remove the plate from the steamer, pour the dressing over the aubergine and mix together lightly.