Steamed Thai Eggplants with a Sesame Soy Garlic Dressing

Steamed Thai Eggplants with Sesame Soy Garlic Dressing

Eggplants come in all shapes and sizes, colours, tastes and textures. Sadly, we only get to cook with a few varieties through our Green Grocer and 1 or 2 more through our Asian Grocers.  Thai Eggplants are a particular favourite, a little crunchier in texture than the European variety, and a real affinity with Asian flavours such as toasted sesame and soy.

Similar dishes include Roasted Eggplant with Black Garlic-Yoghurt Sauce, Kerala Eggplant in Coconut; Steamed Eggplant with Sesame and Spring Onions, and Steamed Thai Eggplants and Zucchini.

Browse all of our Eggplant Recipes, our Thai recipes, and all of our Asian recipes. Or explore our Mid Autumn collection of recipes.

File 21-08-2016, 19 40 38

Steamed Thai Eggplant with a Sesame Soy Garlic Dressing

Prep time: 5 mins
Cooking time: 15 mins
Serves: 2 – 4 people, depending how you use it

ingredients
6 Thai eggplants – the ones round and about golf ball sized
2 Tblspn Chinese light soy sauce
1 Tspn toasted sesame oil
1 tspn rice vinegar
0.5 tspn ground dried red chillies, chilli flakes, or chop a fresh red chilli very finely
1 tspn grated fresh ginger
0.5 clove garlic, chopped very finely
1 tspn sugar
0.5 tspn toasted white sesame seeds

method
Trim off the stem end of the eggplants. Cut them crosswise into halves.

Place the eggplant halves 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 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, chilli, garlic, ginger and sugar. Stir well to blend flavors.

Remove the eggplants from the steamer and slice each piece into halves again. If extra large you can slice into thirds instead. Toss with the dressing and sprinkle with toasted sesame seeds.

Good served warm, cold or at room temperature.

recipe notes
You can also garnish with green coriander (cilantro).

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Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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