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Mala Steamed Eggplant Recipe

This mala steamed eggplant is veggie-forward, damn delicious, + can be enjoyed hot or cold 🍆


Betsy Ding

30 min
serves 2

How to Make


  • 1 Omsom Chinese Mala Salad Starter
  • 1 large Japanese eggplant, cut into 4-inch long batons
  • 2 garlic cloves, finely minced
  • 3 tbsp. neutral cooking oil
  • 2 tbsp. white vinegar
  • 1 ½ tsp. salt
  • sesame seeds, optional 
  • green onion, optional 

Serve with:

This dish can be enjoyed as a main or side dish, and warm or cold!


Let’s get cooking:


  1. Fill a large bowl with 3 cups of water, then mix in white vinegar and 1 tsp. salt. Submerge eggplant in the mixture and let sit for 10 minutes. 
  2. In the meantime, make the mala oil. In a small bowl, combine Omsom starter, garlic, and ½ tsp salt. In a saucepan, heat oil on medium heat, keeping a close eye on it. Once oil just starts to smoke, turn heat off and pour hot oil into the small bowl and stir to combine. 
  3. Steam eggplant for 10 minutes, then use a chopstick or toothpick to test the doneness. Depending on how soft you like it, steam for 3-5 more minutes. 
  4. Once the eggplant is ready, pour mala oil on top of the eggplant. To serve, top with sesame seeds and green onion. 
  5. Enjoy warm or at room temperature. That’s it- you’re done! 
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