Liang Ban Qie Zi (Eggplant With Garlic, Ginger and Scallions)
Updated Aug. 13, 2022
- Total Time
- 20 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- 1¼pounds eggplant (1 large), base and stem trimmed
- 3tablespoons soy sauce
- 1tablespoon black vinegar (such as Chinkiang vinegar)
- 1tablespoon chile crisp or chile oil (preferably one that contains Sichuan peppercorns)
- 1teaspoon granulated sugar
- 2garlic cloves, peeled and finely chopped
- 2scallions, trimmed, white and green parts finely sliced
- 1(1-inch) piece ginger, peeled and finely chopped (about 1 tablespoon)
- 3tablespoons neutral oil such as canola or grapeseed
- Rice, to serve
Nutritional analysis per serving (4 servings)
176 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 11 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 3 grams protein; 663 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Set up a wide, deep skillet or wok with a steamer insert, bamboo steamer or stainless steel trivet (see Tip). Find a heatproof plate that fits into your cooking vessel. Add about 1 to 2 inches of water (making sure it won’t touch the bottom of the plate), cover with a lid (or sheet pan or aluminum foil) that fully encloses the steamer, and bring to a boil over medium-high heat.
- Step 2
Meanwhile, slice the eggplant into ½-inch-thick circles, then slice each disk into ½-inch strips. Arrange the eggplant pieces on the heatproof plate, stacking them but leaving some gaps to allow the steam to reach all sides of the eggplant.
- Step 3
Carefully place the plate of eggplant into the steamer insert or bamboo steamer, or on top of the trivet. Cover and steam for 9 to12 minutes, until the flesh is easily pierced with a fork, but still firm enough to hold its shape. Carefully transfer the eggplant to a colander set in the sink to cool and drain.
- Step 4
In a small bowl, combine the soy sauce, black vinegar, chile crisp and granulated sugar.
- Step 5
When the eggplant is cool to the touch, transfer it to a shallow serving bowl or a rimmed plate. Pile the garlic, scallions and ginger in the center of the eggplant; don’t scatter.
- Step 6
In a small pan, heat the oil on medium-high for 2 to 3 minutes; the oil is hot enough if it bubbles when a wooden chopstick or spoon is inserted. Very carefully pour the hot oil over the ginger, garlic and scallions; it will sizzle and become very fragrant.
- Step 7
Pour the soy sauce mixture over the eggplant. Serve warm, at room temperature or cold, with rice.
- If you don’t have a trivet, you can use stainless steel cookie cutters or roll up several balls of foil to rest the plate on. Skillet size can vary, but it should be large and deep enough to hold whichever steaming setup you use.
Private Notes
Comments
My mother, who is from Ningbo, a few hours south of Shanghai, made a variation of this dish in a large bowl and steamed it in a wok. I suppose it was because steaming the eggplant produces a small bit of liquid from the eggplant that can be folded into the sauce that is added after steaming. You might lose that liquid if the eggplant is placed on a bamboo or metal steamer which have holes. The key ingredient in my mother's variation was sesami oil. It goes very well with eggplant.
Black vinegar substitute: 1 part balsamic, 1 part rice wine vinegar and 3 parts water.
why wouldn't you just put the eggplant pieces directly on the steamer insert/basket? why the plate?
So glad I came across this recipe, it was just like what you'd have in a good Chinese restaurant. Following suggestions from other commenters, I used part sesame oil for the oil, upped the amount of other aromatics, and used balsamic vinegar (didn't have black on hand). I also oiled my bamboo steamer and placed the eggplant directly on it, instead of using a plate. No sticking whatsoever. It is a fabulous, rich-tasting vegan dish. We "missed" meat not one bit.
Regarding the steaming method for the eggplant, I just placed the eggplant pieces in a collapsible silicone steamer insert and then steamed it inside a tagine, resting atop 3/4 inch or so of simmering water. The steamer insert had 1 inch legs so set up didn’t require a heatproof plate. Worked perfectly!
Thanks to the comments I tried the Instant method 5 min and 5 min natural release . I just put my silicone steamer basket in. perfect loved the sauce. I wasn't paying attention and was heating the sauce instead of the oil and then put in 1 tb oil to the sauce and heated to boil and put on eggplant. loved it. I put on tofu but definitely rice to soak it up. Can't wait to make again.