Best Cold Steamed Eggplant With Sesame Soy Dressing Recipes

STEAMED EGGPLANT WITH SESAME SOY SAUCE

Steamed Eggplant With Sesame Soy Sauce image

Make and share this Steamed Eggplant With Sesame Soy Sauce recipe from Food.com.

Provided by Wendys Kitchen

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 Japanese eggplants
2 tablespoons soy sauce (good quality)
1 teaspoon toasted sesame oil
1 teaspoon rice vinegar
1/2 teaspoon ground dried red chili
1 teaspoon grated fresh ginger
1/2 garlic clove, chopped very finely
1 teaspoon sugar
1/2 teaspoon toasted white sesame seeds

Steps:

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 your liking.
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.

Nutrition Facts : Calories 88.4, Fat 1.9, SaturatedFat 0.3, Sodium 508.4, Carbohydrate 17.5, Fiber 9.5, Sugar 7.7, Protein 3.8

STEAMED EGGPLANT

Steamed Eggplant image

This salty savory banchan (side dish) is traditionally served chilled, making it a perfect vegetable side dish with a bowl of rice. The Japanese eggplant in this recipe is steamed and softened just enough and tossed and soaked in a slightly salty, garlicky, spicy sauce. The hint of saltiness from the fish sauce and hint of both sweetness and bitterness from the eggplant make this dish such a great pairing.

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Quarter 2 pounds Japanese eggplants lengthwise and cut into 2-inch pieces; season with salt. In two batches, cook the eggplants in a steamer over medium-high heat, tossing halfway, until softened, 6 minutes. Let cool on paper towels. Whisk 1 tablespoon soy sauce, 2 teaspoons each sesame oil and minced garlic, 1 teaspoon fish sauce, 1 teaspoon gochugaru and 1 teaspoon rice vinegar in a large bowl. Toss the eggplants in the sauce; top with chopped scallions and toasted sesame seeds.

LIANG BAN QIE ZI (EGGPLANT WITH GARLIC, GINGER AND SCALLIONS)

Liang Ban Qie Zi (Eggplant With Garlic, Ginger and Scallions) image

The Shanghainese dish of seasoned and steamed eggplant is typically served cold, but this version can also be eaten warm or at room temperature. Steaming eggplant is a revelation - it brings out the vegetable's gentle, earthy flavor and creates an astonishingly silky, light texture that soaks up sauces efficiently. Here, the eggplant is topped with an aromatic mix of garlic, ginger and scallions, which release their intoxicating fragrance when hot oil is poured over. Regular globe eggplant is fine, and long Japanese or Chinese eggplant works just as well (use the same weight). A steamer insert, bamboo steamer or stainless steel trivet is a smart investment that makes steaming in a wide, deep skillet simple, but you can also use stainless steel cookie cutters or balls of aluminum foil. Use tamari in place of soy sauce for an easy gluten-free substitution.

Provided by Hetty McKinnon

Categories dinner, weeknight, vegetables, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/4 pounds eggplant (1 large), base and stem trimmed
3 tablespoons soy sauce
1 tablespoon black vinegar (such as Chinkiang vinegar)
1 tablespoon chile crisp or chile oil (preferably one that contains Sichuan peppercorns)
1 teaspoon granulated sugar
2 garlic cloves, peeled and finely chopped
2 scallions, trimmed, white and green parts finely sliced
1 (1-inch) piece ginger, peeled and finely chopped (about 1 tablespoon)
3 tablespoons neutral oil such as canola or grapeseed
Rice, to serve

Steps:

Set up a wide, deep skillet or wok with a steamer insert, bamboo steamer or stainless steel trivet (see Tip). Find a heatproof plate that fits into your cooking vessel. Add about 1 to 2 inches of water (making sure it won't touch the bottom of the plate), cover with a lid (or sheet pan or aluminum foil) that fully encloses the steamer, and bring to a boil over medium-high heat.
Meanwhile, slice the eggplant into ½-inch-thick circles, then slice each disk into ½-inch strips. Arrange the eggplant pieces on the heatproof plate, stacking them but leaving some gaps to allow the steam to reach all sides of the eggplant.
Carefully place the plate of eggplant into the steamer insert or bamboo steamer, or on top of the trivet. Cover and steam for 9 to12 minutes, until the flesh is easily pierced with a fork, but still firm enough to hold its shape. Carefully transfer the eggplant to a colander set in the sink to cool and drain.
In a small bowl, combine the soy sauce, black vinegar, chile crisp and granulated sugar.
When the eggplant is cool to the touch, transfer it to a shallow serving bowl or a rimmed plate. Pile the garlic, scallions and ginger in the center of the eggplant; don't scatter.
In a small pan, heat the oil on medium-high for 2 to 3 minutes; the oil is hot enough if it bubbles when a wooden chopstick or spoon is inserted. Very carefully pour the hot oil over the ginger, garlic and scallions; it will sizzle and become very fragrant.
Pour the soy sauce mixture over the eggplant. Serve warm, at room temperature or cold, with rice.