COLD STEAMED EGGPLANT WITH SESAME SOY DRESSING
Steamed eggplant has a delicate, silky texture. You may have tasted similar light, refreshing eggplant dishes in Asian restaurants. Dress the eggplant while it's still hot; it will drink up the sauce so that flavor runs through and through. Then refrigerate and serve the salad cold.
Provided by Martha Rose Shulman
Time 1h30m
Yield Serves 6
Number Of Ingredients 14
Steps:
- Whisk together the soy sauce, vinegar, lime juice, sugar, sesame or walnut oil, and canola oil. Add the optional ginger and/or garlic. Set aside.
- If you can find Japanese eggplant, cut them in half lengthwise. If using large globe eggplants, cut them lengthwise into quarters. Place in a steamer and steam 10 to 15 minutes, until thoroughly tender. Remove from the heat and cut in 3/4-inch wide slices. Season with salt. Toss gently with the dressing (it's okay if the eggplant falls apart a little) and half the chives while warm, and chill for 1 hour. Toss again and serve on a bed of baby arugula. Sprinkle the remaining chives over the top.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 405 milligrams, Sugar 6 grams, TransFat 0 grams
STEAMED EGGPLANT
This salty savory banchan (side dish) is traditionally served chilled, making it a perfect vegetable side dish with a bowl of rice. The Japanese eggplant in this recipe is steamed and softened just enough and tossed and soaked in a slightly salty, garlicky, spicy sauce. The hint of saltiness from the fish sauce and hint of both sweetness and bitterness from the eggplant make this dish such a great pairing.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Quarter 2 pounds Japanese eggplants lengthwise and cut into 2-inch pieces; season with salt. In two batches, cook the eggplants in a steamer over medium-high heat, tossing halfway, until softened, 6 minutes. Let cool on paper towels. Whisk 1 tablespoon soy sauce, 2 teaspoons each sesame oil and minced garlic, 1 teaspoon fish sauce, 1 teaspoon gochugaru and 1 teaspoon rice vinegar in a large bowl. Toss the eggplants in the sauce; top with chopped scallions and toasted sesame seeds.
STEAMED EGGPLANT (AUBERGINE) SALAD
Make and share this Steamed Eggplant (Aubergine) Salad recipe from Food.com.
Provided by Chef Madsen
Categories Salad Dressings
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Cut eggplant lengthwise into 1.5 cm (3/4 in) slices, then cut each slice into 1.5 cm (3/4 in) strips.
- Place eggplant in a colander and rinse well under cold running water. Drain and pat dry with kitchen paper.
- Arrange eggplant in one layer on a heatproof plate that will fit inside a steamer basket.
- Place plate inside steamer and position over a deep saucepan or wok of boiling water and steam, covered, for 6 minutes or until eggplant is just tender when pierced with a knife.
- Carefully remove plate from steamer and allow eggplant to cool slightly.
- To serve, arrange eggplant on a platter and spoon over reserved dressing.
- Sprinkle with spring onions, roasted sesame and pepper.
- Sprinkle eggplant with salt on both sides and lay on a tray in one layer. Set aside for 10 minutes.
- Dressing.
- Meanwhile, To make the dressing, place all ingredients in a small heavy-based saucepan and bring to the boil.
- Reduce heat and simmer, uncovered, for 2 minutes or until slightly reduced, then set aside.
Nutrition Facts : Calories 143.4, Fat 3.9, SaturatedFat 0.6, Sodium 2838.8, Carbohydrate 25.8, Fiber 10.1, Sugar 13.4, Protein 4.9
STEAMED JASMINE RICE WITH GRILLED EGGPLANT SALAD
This dish is adapted from a grilled eggplant salad recipe in Jeffrey Alford and Naomi Duguid's wonderful book "Seductions of Rice" (Artisan, New York). Jasmine rice is an aromatic, soft, long-grain rice widely used in Thailand. The Thai dishes that employ fragrant rice are also well seasoned, so this rice is traditionally cooked without salt. I like to use my panini grill for grilling eggplant.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h30m
Yield Serves four
Number Of Ingredients 12
Steps:
- Place the rice in a bowl, cover with water and swirl the rice around. Drain and repeat this step two or three more times until the water runs clear. Drain, place the rice in a medium-sized, heavy saucepan, and add enough water to cover the rice by a little more than 1/2 inch. (Measure by placing the tip of your index finger on the surface of the rice; the water should come to just below the first joint.) Add salt if desired, and bring to a boil. Allow the water to boil hard for about 15 seconds, then reduce the heat, cover and cook over very low heat for 15 minutes. Do not lift the lid during this time.
- Turn off the heat, and leave the lid on the rice. Let stand for five to ten minutes. Remove the lid, and gently turn the rice with a paddle to bring the rice up from the bottom of the pot. Return the lid, and let stand while you prepare the eggplant.
- Heat a panini grill to high, or prepare a hot grill. Brush the eggplant slices with canola oil. Grill for three to four minutes in the panini grill (five to eight minutes per side on a regular grill) until the slices are slightly browned and tender all the way through. As each batch is done, remove to a bowl. When all of the eggplant has been grilled, cover the bowl tightly and allow the eggplant to steam and eventually to cool.
- Coarsely chop the eggplant, and toss together with the herbs and diced tomato. Mix together the lime juice, fish sauce, sugar and chile. Toss with the eggplant mixture. Allow to sit for 30 minutes to an hour, then taste and adjust seasoning.
- Place the rice on a platter or on individual plates, top with the eggplant mixture and serve.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 7 grams, Carbohydrate 51 grams, Fat 8 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 717 milligrams, Sugar 8 grams, TransFat 0 grams
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STEAMED EGGPLANT, HUNAN STYLE - THE WOKS OF LIFE
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- Cut your Japanese or Chinese eggplants into 3-inch pieces and then cut them into quarters lengthwise. Arrange on a heatproof plate for steaming.
- Prepare your wok or large covered pot pan for steaming (or use a metal steamer or dedicated steaming kitchen gadget, if you have one).
- Steam the eggplant for 10 minutes, or until soft. You can serve the eggplant on the same plate, or transfer it to a serving plate. If transferring your steamed eggplant to a serving plate, be sure to include any liquid from the steamed eggplant.
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