Steamed Eggplant with Minced Chicken in Rice Vinegar

Transform your dinner table with the bold, savory flavors of Steamed Eggplant with Minced Chicken in Rice Vinegar—a perfect harmony of tender, steamed Chinese eggplant and juicy, seasoned ground chicken, all coated in a tangy, umami-packed sauce. This recipe showcases the natural sweetness of eggplant, steamed to perfection, and pairs it with garlic, ginger, and scallions for an aromatic base. A splash of rice vinegar adds a bright, slightly tart note, while soy sauce and sesame oil provide depth and richness. Quick to make in just 35 minutes, this dish is not only healthy but also versatile, perfect as a light main course or an elegant side to steamed rice. For a touch of heat, optional red chili flakes can elevate the flavor, making this a standout option for lovers of Asian-inspired cuisine.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 3 medium Chinese eggplants
• 250 grams Ground chicken
• 2 tablespoons Rice vinegar
• 1.5 tablespoons Soy sauce
• 1 teaspoon Sesame oil
• 3 cloves Garlic
• 1 teaspoon Ginger
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 2 stalks Scallions
• 1 tablespoon Vegetable oil
• 1 teaspoon Sugar
• 0.5 teaspoon Red chili flakes (optional)

Directions

Step 1

Wash and trim the eggplants. Slice them into 3-inch long strips, about 1/2-inch thick for even steaming.

Step 2

Set up a steamer and bring water to a boil. Arrange the eggplant slices on a heatproof plate that fits into the steamer. Steam for 8-10 minutes until the eggplants are soft and tender. Remove and set aside.

Step 3

While the eggplants are steaming, finely mince the garlic and ginger. Slice the scallions, separating the green and white parts.

Step 4

In a small bowl, mix the rice vinegar, soy sauce, water, sugar, and cornstarch until well combined. Set aside.

Step 5

Heat the vegetable oil in a pan over medium heat. Add the minced garlic, ginger, and the white parts of the scallions. Stir-fry for 1 minute until fragrant.

Step 6

Add the ground chicken to the pan. Use a spatula to break it into small pieces as it cooks. Stir-fry for 5-7 minutes until fully cooked and lightly browned.

Step 7

Pour the prepared sauce into the pan with the cooked chicken. Stir well and cook for another 2-3 minutes until the sauce thickens slightly and coats the chicken.

Step 8

Drizzle in the sesame oil and add the optional red chili flakes if using. Stir to combine.

Step 9

Place the steamed eggplants on a serving plate. Spoon the minced chicken mixture over the top, ensuring each piece of eggplant is coated with the sauce.

Step 10

Garnish with the green parts of the scallions and serve immediately with steamed rice or on its own as a light main course or side dish.

Nutrition Facts

Serving size	(979.5g)

Amount per serving	% Daily Value*
Calories	799.6

Total Fat 48.5g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 14.3g
Cholesterol 212.1mg	0%
Sodium 1046.6mg	0%
Total Carbohydrate 46.4g	0%
Dietary Fiber 18.7g	0%
Total Sugars 25.6g
Protein 58.0g	0%

Vitamin D 0IU	0%
Calcium 124.8mg	0%
Iron 4.6mg	0%
Potassium 2892.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.1%

Protein: 27.2%

Carbs: 21.7%