I had an eggplant still sitting on my cupboard after cooking a wonderful Keralan eggplant in coconut dish, which I was too busy to photograph. What to do with it?
Just for a change, I decided to go Chinese today. I found this recipe on Thai Food and Travel when I was searching for information about bamboo rice steamers. Of course, I have adapted it a little. Just can’t help myself.
A very simple and easy recipe for a lovely snack with rice or part of a larger Chinese meal.
Steamed Eggplant in Sesame-Soy Sauce
Source : inspired by Thai Food and Travel
Cuisine: Chinese / Thai
Prep time: 5 mins
Cooking time: 15 mins
Serves: 2 - 4 people, depending how you use it
ingredients
2 long eggplants
2 Tblspn soy sauce (good quality)
1 Tspn toasted sesame oil
1 tspn rice vinegar
0.5 tspn ground dried red chillies
1 tspn grated fresh ginger
0.5 clove garlic, chopped very finely
1 tspn sugar
0.5 tspn toasted white sesame seeds
Trim off the stem end of the eggplants. Cut them crosswise into pieces about 2 inches in length.
Place the eggplant slices onto a steamer rack and steam over medium-high heat for 6-10 minutes, or until they are cooked to the tenderness of your liking. Don’t leave too long, as they will become very mushy, but do make sure that they are cooked through.
While the eggplants are steaming, make the sauce by combining soy sauce, sesame oil, vinegar, ground dried chillies, garlic, ginger and sugar. Stir well to blend flavors.
Remove the eggplants from the steamer and slice each piece in half lengthwise and each half again into 2-3 long strips. Arrange the pieces in a single layer on a serving plate. Spoon the sesame-soy sauce evenly over the eggplant pieces, sprinkle with toasted sesame seeds. You can also garnish with green coriander/cilantro.
Good served warm, cold or at room temperature.
People are Saying
Limes and Lycopene says in her wonderful weekly Quick Links:
“love the look of this eggplant recipe from A Life (Time) of Cooking: steamed eggplant in sesame-soy sauce.”
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