Steamed Aubergine & Tenderstem Broccoli with a Sesame Peanut Chilli Dressing 

by Zars Kitchen Admin

Deliciously spicy, garlicky, peanutty and packed with umami… soft aubergine absorbing all the beautiful flavours in this quick and easy mid week dinner.

I would happily eat this for dinner with nothing but a big bowl of steaming jasmine rice but it could be served as a side dish along with some fish or meat too.

Chinese toasted sesame paste can be found in most Oriental supermarkets (I get mine from Amazon!) but deep roasted peanut butter works perfectly too.

This dish is so quick and easy to prepare and ridiculously delicious… the sauce will make you want to lick the plate clean!!!

Steamed Aubergine & Tenderstem Broccoli with a Sesame Peanut Chilli Dressing

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )


  • Cooking oil
  • 1 tbsp Sesame oil
  • 1 tbsp Sesame seeds, white toasted
  • 4 Garlic cloves, crushed
  • 1 tbsp Ginger, chopped fine
  • 2.5 tbsp Chinese sesame peanut paste or Tahini
  • 2 tbsp Soya sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp Chilli oil
  • 2 tsp Rice vinegar
  • 4 tsp Brown sugar
  • Sea salt
  • 2 large Aubergines
  • 200g Tenderstem Broccoli
  • 4 Spring onions, chopped fine
  • GARNISH: Sliced red chillis, toasted sesame seeds


  1. Heat a wok over medium-high with the both the cooking oil, sesame oil and the sesame seeds, cook until the seeds start turning golden
  2. Add the crushed garlic and chopped ginger and cook for a minute
  3. Stir in the sesame paste (or tahini) until combined, then turn the heat down to  a simmer and add the soya sauce, rice wine, chilli oil, vinegar, sugar, salt and 3/4 of the spring onion, set aside
  4. Trim the ends off the eggplants, slice into half lengthways and then cut into 1.5cm thick sticks
  5. Steam the eggplants for 10-15 minutes until tender, pour off any liquid, set aside to cool then mix with the sauce, you can loosen the sauce with a little hot water if it seems too thick
  6. Steam or blanch the tenderstem broccoli until cooked through but so that it still retains it’s bite, about 3-4 minutes, set aside
  7. Arrange the eggplant and tenderstem on your serving dish, sprinkle over some sesame seeds, the remaining spring onion and sliced red chillis
  8. Enjoy!
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