My 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 Xmas Day, 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, and a pea shoots and chopped cumquats salad.
Steamed Thai Eggplant and Zucchini with Chilli Sambal/Paste and Cumquat or Lime
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.
From the Cumquats/Kumquats Series