Hong Kong / Appetizers

Garlic steamed aubergine

Name: Garlic steamed aubergine
Prep time: 10 min
Cook time: 15 min
Yield: 4 portions
Cuisine: Hong Kong
Ingredients: 500 g aubergine; 3 garlic cloves; 1 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp sugar; 1 tsp sesame oil; 1 spring onion

A home-cooking adaptation of garlic steamed aubergine, with practical ingredients and clear steps.

Prep10 min

Cook15 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Cut aubergine into thick batons and place in a heatproof bowl.
Steam over boiling water for 12–15 minutes until completely tender.
Mix minced garlic with soy sauce, vinegar, sugar and sesame oil.
Drain aubergine, spoon dressing over it and finish with sliced spring onion.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates.

Allergen notes

Soy, wheat, sesame. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 53 kcal
Protein: 1.8 g
Carbs: 9.8 g
Fat: 1.4 g
Fibre: 3.9 g
Total sugar: 5.6 g
Sodium: 242 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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