After-session soul food: rich. light. asian.

Posted by Silvio Hesse on April 19, 2025

🥢 Steamed eggplant with garlic Cantonese style

(Recipe tip from Sam)

You know that feeling? You're craving something hearty after a long day on the water, but you want to get back on the water tomorrow morning and not risk your board sinking to the seabed during a calm moment because you you've eaten too much heavy food? Then we have something for you – something light, but still packed with flavor.

In that case, steamed eggplant made according to Sam's mother's original recipe might be just the thing for you. It's hearty, and, combined with rice, gives you new energy for the next session - and doesn't doesn't pull your stomach to the knees (if you steam the eggplant long enough :D

Why these ingredients in particular?

Well, because it's Sam's mom's recipe – authentic, delicious, and made with a lot of love. But that's not the only reason: The ingredients not only add flavor to the plate, but are also considered true kitchen classics with an extra dose of feel-good factor.

🍆 Eggplant – Botanically a fruit vegetable, it's prized for its velvety texture when well cooked. It's rich in fiber and often found to be pleasantly filling without being heavy, especially when gently steamed. Perfect for those who don't want to sink into a food coma in the evening, but want to be ready for their morning session.

🌱 Spring onions – Fresh, slightly spicy, and apparently good for digestion. They also add a bit of crunch and freshness to the dish – a nice contrast to the tender eggplant.

🧄 Garlic – A classic with cult status. It has long been said to support the immune system – and it adds a lot of flavor, without much salt.

🌶️ Chili : What is said about chili, you will find out in this article .

💨 Why steam?

Steaming preserves the texture and flavors of the ingredients—especially eggplants. They become buttery tender, yet retain their shape and bite. And all this with less fat than, for example, frying, making the dish light and digestible.

In short: full flavor without being heavy on the stomach.

"What?! - but you always pour a lot of oil over it!"

-"Psst...🤫 - Yes, you can do that, but you don't have to." ;)

(Note: This is not medical or nutritional advice, of course – it's simply a recipe that's good for us and tastes good.)

The recipe:

Steamed eggplant with garlic sauce, Cantonese style
(For two – or one person with a real appetite)

Ingredients

For the main ingredient:

1 eggplant (medium)
1 tbsp finely chopped spring onions

For the garlic sauce:

6 garlic cloves, finely chopped (divide into two portions)
1 large Bird Eye Chili (depending on your tolerance for spicy food you can use a milder chili)
1.5 tbsp oyster sauce
½ tbsp soy sauce
1 tsp sesame oil
1 tsp brown sugar
2 tbsp neutral oil (e.g. rapeseed or sunflower oil)

Here's how:

1. Let the water flow!
Heat 500 ml of water in a wok or large pot – this will later become our steam station.

2. Build the aroma base:
Heat 2 tablespoons of oil in a small saucepan and fry half of the chopped garlic until it smells tempting in the kitchen (don't let it get too dark - otherwise it will become bitter).

3. Mix the sauce:
In a bowl, mix together all the remaining sauce ingredients (including the raw garlic half and chili). Then carefully pour in the hot garlic oil – it sizzles, smells, and tastes amazing!

4. Prepare the eggplant:
Trim the ends and halve the eggplant lengthwise. Score each half lightly in a crosswise fashion along the cut surface (do not cut through!). Place on a deep heatproof plate or in a small bowl.

5. Garlic Action:
Pour the hot sauce evenly over both eggplant halves, ensuring it settles nicely into the cuts.

6. Now it’s time to steam:
Place a steamer basket or small rack in the wok (careful, it's hot!). Place the eggplant dish on top, close the lid, and steam for 10–12 minutes over medium heat.

7. Finish:
Remove the lid, sprinkle with spring onions, put the lid back on for another 2 minutes – dinner is ready.

✅ A few more tips at the end:

🌈 For beautiful color:
If you halve the eggplant before steaming, you can briefly soak it in salt water or rub it with a little lemon juice - this helps to preserve the intense purple color.

🍚 Rice with it?
Sure! Traditionally, jasmine rice is used. It's simple—that way, the sauce really comes into its own. When we use jasmine rice, we usually use Royal Tiger . It's delicious and priced roughly mid-range. You can find it in most Asian grocery stores or supermarkets.