Steamed Chinese Eggplant With Garlic Sauce and Dried Shrimps (蒜蓉蝦米蒸茄子)

If you’re looking for a lighter version of the classic Chinese Eggplant with Garlic Sauce (魚香茄子), then this Steamed Chinese Eggplant With Garlic Sauce and Dried Shrimps (蒜蓉蝦米蒸茄子) is for you.

Instead of frying the eggplant, this recipe steams it which greatly reduces the amount of oil required.

But this recipe still packs a big punch in flavor—thanks to the umami-rich dried shrimps and the mouth-watering garlic sauce.

Steamed Chinese Eggplant With Garlic Sauce and Dried Shrimps

Eggplant can be quite bland on its own—that’s why it pairs so well with garlic sauce.

This recipe kicks the flavor up another notch by adding finely chopped dried shrimps.

Everything is combined and then steamed to perfection.

This recipe is my healthier take on the traditional Chinese Eggplant with Garlic Sauce (魚香茄子).

Frequently Asked Questions About Steamed Chinese Eggplant With Garlic Sauce and Dried Shrimps

What can I serve this dish with?

Serve Steamed Chinese Eggplant With Garlic Sauce and Dried Shrimps with meat dishes like Steamed Chicken with Shiitake Mushrooms and Black Fungus (冬菇雲耳蒸雞)or Char Siu (Chinese BBQ Pork) Recipe (叉燒).

Can I prepare this in advance?

Yes, you can prepare everything in advance and then steam the dish just before serving.

Can this dish be frozen?

Yes. This can be frozen for up to 3 months.

Steamed Chinese Eggplant With Garlic Sauce and Dried Shrimps

Elaine Fung

A simple and healthy eggplant dish that is tender, creamy and savory .

5 from 1 vote

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Prep Time 20 mins

Cook Time 15 mins

Total Time 35 mins

Course Vegetable

Cuisine Chinese

Servings 4 servings

Calories 349 kcal

Ingredients

  

• 3 Chinese Eggplants
• 1/3 Cup Dried Shrimps
• 2 Green Onions Chopped
• 11/2 Tbsp. Oil

Garlic Sauce

• 3 Garlic Finely Minced
• 1/2 Tsp Chili Garlic Sauce
• 1 Tbsp Soy Sauce
• 1 Tbsp Oyster Sauce
• 1/2 Tsp Sugar
• 1 Tsp Sesame Oil

Instructions

 

• Remove both ends of the eggplant, and cut them into 1 inch by 3 inches strips.
• Soak them immediately in a bowl of water with 1 tsp salt for 10 minutes.
• Meanwhile, soften dried shrimps in hot water for 10 minutes then drain and chop finely.
• Drain eggplant, pat them dry with paper towels and place them into a dish in a single layer, or place them crisscross in multiple layers.
• Bring water in a pan to a boil and steam the eggplant for 5 minutes.
• Add the softened dried shrimps and sauce evenly onto the eggplant. Steam for another 5 minutes.
• Sprinkle the green onions over the eggplant.
• Heat oil until hot and drizzle over the eggplant and serve.

Notes

1. Soaking the eggplant in salted water helps to stop the inside from brown discoloration that happens when they become oxidized by the air.

2. Soaking in saltwater also helps the eggplant to retain its skin color when cooked, however, the taste is not affected even if they turn slightly brownish when cooked.

2. Omit the chili garlic sauce if a non-spicy version is desired.