The water content of steamed eggplant is too high because the water vapor in the pot enters the eggplant to increase the water content. The existing method can reduce the water content: wash the eggplant, then put it on the steamer, not more than three layers, because the eggplant cooked below will be deformed by pressure, and then distilled by fire (be careful not to use boiling water, otherwise the eggplant skin will be hard and affect the taste). After the water is boiled, distill it for about 20 minutes, and then take it out of the pot, when the eggplant doesn't feel hot.