Steamed Eggplant With Asian-Style Dressing
serves 4-6
When steamed, eggplant takes on a tender, pillowy consistency and a clean, rich flavor. It's an ideal medium for a bold-flavored Asian-style dressing. This salad is delicious right out of the steamer or at room temperature.
2 large (or 4 medium) eggplant, cut into bite-size pieces
4 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon lime juice
1 teaspoon sugar
2 teaspoons minced ginger
1 green onion, green part only, thinly sliced
1/2 serrano chile, thinly sliced
1 tablespoon peanut oil
1/2 teaspoon sesame oil
prep: 10 minutes
total: 25 minutes
bamboo (or metal) steamer
wok (or large saucepan)
large bowl
whisk
tongs
1. Place a steamer basket over a water-filled wok or saucepan, and bring the water to a boil over medium-high heat. Meanwhile, cut the eggplant into bite-size pieces.
2. Prep the remaining ingredients and combine them in a large bowl, whisking well to combine.
3. Steam the eggplant until it's soft and tender but not falling apart. Put the eggplant pieces on a platter and drizzle with the dressing while they're still hot.
