Sweet & spicy sesame steamed eggplant (vegan, GF, easy)
This super quick vegan eggplant recipe is perfect for lazy days. It's ready in 20 minutes but doesn't hold back on bold flavors!
Ingredients
Eggplant
- 1 large eggplant | 400-500g
- 2 tbsp sesame oil | 30g
- 1 tsp sugar | 5g; or to taste
- 3 tbsp sriracha / sweet chili sauce | 45g*
- 1 tsp ginger root | minced
- 2 cloves garlic | minced
- 2 tbsp toasted sesame seeds | 20g
- 2 tsp rice vinegar | 10g; or to taste
To serve (optional)
- 2 portions dry noodles | use GF if needed
Instructions
- Place a steamer basket into a pot and fill the pot with 1-2 inches of water. Bring to a boil over high heat.
- Peel the eggplant and slice it into thumb-sized strips. Place onto the steamer basket and cook for 7-10 minutes, or until tender.
- While the eggplant is cooking, you may boil your noodles (if using). Also, make the sauce by combining all remaining ingredients in a medium bowl: sesame oil, sugar, chili sauce, ginger, garlic, sesame seeds, and rice vinegar.
- Taste the sauce and adjust the flavorings to taste. If desired, add some salt and pepper.
- Once the eggplant is cooked, toss it with the sauce mixture until combined. Serve hot or cold.
Notes
*You may also use gochujang, sambal oelek, etc. I have only made this recipe with sriracha, but the original version from 懒饭 calls for gochujang.