Steamed Eggplant


Preparation info
  • Serves

    2 to 4

    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

Unpeeled eggplant, diamond-scored, steamed, and then seasoned with a garlicky sauce, is an impressive and very tasty dish. This is good hot, and even better cold. The eggplant is soft but not mushy. The scoring makes it dainty looking and allows the vegetable to absorb the delicious sauce.


  • 1 eggplant, about pounds


Rinse and dry the eggplant; discard the stem. Cut eggplant in half lengthwise and then score the skin surface of both halves with ½-inch-wide crosshatching, going halfway through the-thickness. Place the scored halves side by side on a shallow, heatproof platter and steam over high heat for about 30 to