Go Back

Steamed Eggplant with Sesame Seeds & Spring Onions

Looking for a unique and healthy side? We suggest that you try our Steamed Eggplant with Sesame Seeds & Spring Onions recipe.
Prep Time 10 mins
Cook Time 35 mins
Total Time 1 hr 25 mins
Servings 4 People



  • 2 Eggplants topped and peeled
  • 5 Green onions white and green parts only
  • 1 Tbs Sesame seeds toasted

For the sauce

  • 2 1/2 Tsp Mirin
  • 1/2 Tsp Sesame oil
  • 2 Tbsp Soy sauce or Bragg's Liquid Aminos
  • 2 1/2 Tsp Rice wine vinegar
  • 1 1/2 Tsp Maple syrup
  • 2 Tsp Fresh ginger root peeled and finely chopped
  • 1 Clove Garlic
  • 1/4 Tsp Salt


  • Top and peel the eggplants.
  • Cut into halves.
  • Fill a large steamer pot with water and place the eggplants into the steamer, then cover with a tight lid. Use tin foil to seal the edges if needed.
  • Steam for 30 minutes.
  • While the eggplants are steaming mix together the mirin, sesame oil, soy sauce, vinegar, syrup, ginger, garlic and 1/4 teaspoon salt.
  • Chop the spring onions.
  • Toast the sesame seeds.
  • Allow the eggplants to cool and shred into thin strips.
  • Drain in a colander for about 15 minutes.
  • Once the eggplant has been fully drained of any excess water mix with the sesame seeds and onions.
  • Toss the eggplant mixture with the dressing, stirring thoroughly, to fully combine.
  • Allow to marinate for 10 minutes and serve!