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