Steamed aubergine in a peanut and chilli dressing

Name: Steamed aubergine in a peanut and chilli dressing
Prep time: 25 min
Total time: 25 min
Yield: Serves 2 as a side
Cuisine: Chinese recipes
Ingredients: 1 medium aubergine; 1 spring onion; Very cold water, preferably iced; 1 tbsp sesame seeds; 3 tbsp crispy chilli oil (we used Lao Gan Ma); 2 tbsp chinkiang black vinegar or sherry vinegar; 1 tbsp crunchy peanut butter (ideally deep roasted); 1 tbsp light soy sauce or tamari (to keep it gluten free); 1 tbsp caster sugar; Handful coriander leaves

By: Pollyanna Coupland
Food producer, delicious.

Published: 26 Jul 24
Updated: 28 Aug 24

Test kitchen approved

Have you steamed aubergine before? Here, steaming gives you silky soft aubergine batons, which are dressed in a Chinese-inspired combo of crispy chilli oil, vinegar and peanut butter – a simple yet show-stealing side.

The delicious. team believe the steamer basket is an unassuming superhero of the kitchen cupboard – its forgiving, hands-off nature and ability to lock in flavour is unparalleled. Discover how to make the most of your steamer with our full guide.

Need more ideas for aubergines? We have over 70 recipes, including sticky peanut butter aubergines with lentils.

Serves 2 as a side
Hands-on time 25 min

Visit deliciousmagazine.co.uk to save recipe

Ingredients

1 medium aubergine
1 spring onion
Very cold water, preferably iced
1 tbsp sesame seeds
3 tbsp crispy chilli oil (we used Lao Gan Ma)
2 tbsp chinkiang black vinegar or sherry vinegar
1 tbsp crunchy peanut butter (ideally deep roasted)
1 tbsp light soy sauce or tamari (to keep it gluten free)
1 tbsp caster sugar
Handful coriander leaves

Method

Bring a pan of water to the boil. Cut the aubergine into chunky batons (roughly 3cm thick by 8cm long) and put in a steamer basket. Sit the basket above the boiling water, cover and leave to steam for 20 minutes.
Meanwhile, halve the spring onion lengthways, then finely slice into matchsticks. Transfer to a bowl of cold water – they’ll turn super crisp and curl up. Toast the sesame seeds in a small, hot dry pan for a few minutes until golden.
To make the dressing, gently heat the chilli oil, vinegar, peanut butter, soy sauce/tamari and sugar in a pan until the peanut butter has melted. When the aubergine is soft, arrange on a serving platter, then spoon over the dressing. Finish with the toasted sesame seeds, curled spring onion and some coriander leaves. Serve hot or at room temperature.

Recipe from August 2024 Issue

Nutrition

Nutrition: per serving

Calories: 328kcals
Fat: 24g (4.3g saturated)
Protein: 8.2g
Carbohydrates: 17g (14g sugars)
Fibre: 4.4g
Salt: 4.4g

ProCook’s versatile 20cm stockpot with steamer insert is part of its Elite Tri-Play range, constructed from a thick aluminium core sandwiched with stainless steel for unsurpassed heat distribution, durability and strength. It’s suitable for all hobs, including induction, and cooks can keep an eye on ingredients through the toughened glass lid.

Steamed aubergine in a peanut and chilli dressing

Ingredients

Method

Nutrition

Chinese chicken, prawn and lap cheong stuffed peppers

Steamed lap cheong with five treasure fried rice

Spicy aubergine salad with peanuts, herbs and egg

Grilled aubergine with peanut and spice crust

Lamb cutlets with roasted aubergine, peanuts and mint

Three cup chicken (san bei ji)

More to discover

Steamed aubergine in a peanut and chilli dressing

Ingredients

Method

Nutrition

Or, how about...?

Chinese chicken, prawn and lap cheong stuffed peppers

Steamed lap cheong with five treasure fried rice

Spicy aubergine salad with peanuts, herbs and egg

Grilled aubergine with peanut and spice crust

Lamb cutlets with roasted aubergine, peanuts and mint

Three cup chicken (san bei ji)

More to discover