Hot and Spicy Eggplant


Use any small, narrow Asian eggplant you can find; they range in color from deep purple to striated shades and peeling is not needed.

  • servingServings



  • 4 medium cloves garlic, minced
  • 1 Tbs. minced fresh ginger
  • 2 Tbs. soy sauce
  • 1 Tbs. dark sesame oil
  • 2 tsp. balsamic vinegar
  • 2 tsp. rice vinegar
  • 2 tsp. hot chili oil, or more to taste
  • Pinch of sugar


  • 6 Japanese or Chinese eggplants, cut crosswise in thirds then quartered lengthwise
  • 2 medium scallions (white and light green parts), chopped


  1. Make sauce: In medium bowl, combine garlic and ginger; whisk in soy sauce, sesame oil, both vinegars, chili oil and sugar. Set aside.
  2. In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add eggplants, cover and steam until tender, 4 to 6 minutes.
  3. Add eggplants to bowl with sauce and toss to coat. Divide among serving dishes, sprinkle with scallions and serve.

Nutrition Information

  • Serving Size: 4 servings
  • Calories: 76
  • Carbohydrate Content: 10 g
  • Fat Content: 4 g
  • Fiber Content: 3 g
  • Protein Content: 2 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 519 mg