Best Steamed Eggplant With Sesame Soy Sauce Recipes
STEAMED EGGPLANT
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
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.
COLD STEAMED EGGPLANT WITH SESAME SOY DRESSING
Steamed eggplant has a delicate, silky texture. You may have tasted similar light, refreshing eggplant dishes in Asian restaurants. Dress the eggplant while it's still hot; it will drink up the sauce so that flavor runs through and through. Then refrigerate and serve the salad cold.
Provided by Martha Rose Shulman
Time 1h30m
Yield Serves 6
Number Of Ingredients 14
Steps:
- Whisk together the soy sauce, vinegar, lime juice, sugar, sesame or walnut oil, and canola oil. Add the optional ginger and/or garlic. Set aside.
- If you can find Japanese eggplant, cut them in half lengthwise. If using large globe eggplants, cut them lengthwise into quarters. Place in a steamer and steam 10 to 15 minutes, until thoroughly tender. Remove from the heat and cut in 3/4-inch wide slices. Season with salt. Toss gently with the dressing (it's okay if the eggplant falls apart a little) and half the chives while warm, and chill for 1 hour. Toss again and serve on a bed of baby arugula. Sprinkle the remaining chives over the top.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 405 milligrams, Sugar 6 grams, TransFat 0 grams
STEAMED EGGPLANT WITH SESAME SOY SAUCE
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love