My good friend Kate recently told me how good steamed Thai eggplants are with a chilli paste. In need of a quick snack while prep’ing for the large dinner on 25th, I threw some in the steamer with left over zucchini, grabbed some chilli paste from the fridge and chopped up some cumquats. I love this!
I can imagine these eggplants served in a row on a narrow white plate, each one on a salad green leaf, ready for eating picking up and putting straight into the mouth.
Also in this pic are some steamed betel leaves, pea shoots and chopped cumquats.
Steamed Thai Eggplant and Zucchini with Chilli Sambal/Paste and Cumquat or Lime
Source : leftover Thai Eggplant inspiration
Cuisine: Thai influenced
Prep time: 3 mins
Cooking time: 5 mins
Serves:as many as you wish, easily adjustable
1 – 2 cumquats that are on the sweeter side of sour, or some small limes
Chilli paste, jam or sambal, at a heat intensity that you are comfortable with
Halve the Thai Eggplants and quarter the zucchini lengthwise.
Place in a steamer and steam for approx 5 mins until tender.
Arrange the vegetables on a platter. Top each one with your chilli paste, jam or sambal.
If you are lucky enough to have cumquats, place a small dice on each one. Otherwise, use slivers of lime.
Serve warm. It would be great as part of a SE Asian tapas style snack or meal, or as a side dish/warm salad.