Steamed Eggplant Recipes
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 GARLIC AND CHILLI
Make and share this Steamed Eggplant With Garlic and Chilli recipe from Food.com.
Provided by melting pot
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine soy sauce, vinegar, garlic and sugar in a bowl. Set aside.
- Slice eggplant into thin slices and place on a heatproof plate. Place plate in a steamer, cover with lid and steam for 15 minutes.
- Pour over sauce and steam for another 5 minutes.
- Serve sprinkled with 1 finely sliced small red chilli and 1 small handful chopped coriander.
Nutrition Facts : Calories 38.7, Fat 0.2, Sodium 505.2, Carbohydrate 8.3, Fiber 4, Sugar 3.9, Protein 2.1
STEAMED EGGPLANT SALAD
This appetizer is a sweet side salad that complements any main dish.
Provided by Eirrehc Guadalupe
Categories Side Dish Vegetables Eggplant
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add eggplant, cover, and steam until tender, 5 to 7 minutes. Let cool enough to handle, about 10 minutes.
- Peel eggplant and dice; transfer to a bowl. Add tomatoes, onions, soy sauce, vinegar, sugar, and ginger. Stir in chile pepper and garlic; mix all together well.
- Chill for at least 30 minutes. Serve cold.
Nutrition Facts : Calories 98.7 calories, Carbohydrate 23.3 g, Fat 0.7 g, Fiber 10.4 g, Protein 3.8 g, SaturatedFat 0.1 g, Sodium 456.1 mg, Sugar 10.6 g
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.
More about "steamed eggplant recipes"
STEAMED EGGPLANT SHANDONG-STYLE | GOURMET TRAVELLER
From gourmettraveller.com.au
Cuisine ChineseEstimated Reading Time 2 minsServings 6Total Time 30 mins
- Place eggplant in a single layer in a bamboo steamer basket over a saucepan or wok of boiling water and steam until limp and wrinkled (15-20 minutes). Cool and cut into chunks and chill or keep at room temperature.
- For roasted sesame dressing, combine ingredients in a bowl and stir until sugar dissolves. Just before serving, pour dressing over eggplant, toss lightly to coat, scatter with sesame seeds, coriander and garlic chives and serve immediately.
STEAMED CHINESE EGGPLANT WITH SPICY LAO GAN MA - THE …
From thewoksoflife.com
5/5 (16)Total Time 25 minsCategory Appetizer, VegetablesCalories 126 per serving
- Prepare your steamer. If you’re not sure how to set up a steaming apparatus, check our our post on how to set up a steamer, even without special equipment. Turn the heat on low to pre-heat the water in the steamer.
- Cut each eggplant crosswise into 3 equal sections, then cut each section into 8-10 bite-sized strips.
- Fill a large container with about 2 quarts of water and 1/4 cup white vinegar. Soak the eggplant in the vinegar water for 3 minutes. Then remove the eggplant and squeeze as much liquid out as possible. Arrange them on a heat-proof rimmed dish and carefully lower it into the steamer. Cover and turn the heat on high. Steam the eggplant for 8-10 minutes.
- Now make the sauce by combining the Chinese black vinegar, light soy sauce, oyster sauce, sugar, sesame oil, and chili sauce.
STEAMED EGGPLANT WITH GARLIC SAUCE - HOW TO COOK A …
From tasteasianfood.com
Reviews 3Calories 260 per servingCategory Vegetarian
- Remove both ends of the eggplants. Cut them into four to six inches long strips, about half an inch wide. Soak in the salt and vinegar solution for ten minutes. Remove and drain.
STEAMED EGGPLANT, HUNAN STYLE - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (17)Total Time 30 minsCategory VegetablesCalories 202 per serving
- Cut your Japanese or Chinese eggplants into 3-inch pieces and then cut them into quarters lengthwise. Arrange on a heatproof plate for steaming.
- Prepare your wok or large covered pot pan for steaming (or use a metal steamer or dedicated steaming kitchen gadget, if you have one).
- Steam the eggplant for 10 minutes, or until soft. You can serve the eggplant on the same plate, or transfer it to a serving plate. If transferring your steamed eggplant to a serving plate, be sure to include any liquid from the steamed eggplant.
- Heat the canola and sesame oil in a wok or saucepan over medium high heat and add the fresh ginger and sesame seeds.
EASY STEAMED EGGPLANT (CHINESE STYLE) - SIMPLE. TASTY. …
From junedarville.com
Cuisine ChineseTotal Time 40 minsCategory Side DishCalories 146 per serving
- 1) Rinse the eggplant and pat it dry with some kitchen paper. Remove the green leaves also. Then chop the eggplant in half and slice both pieces up into thick sticks.
- 2) Next step depends on how you steam your dishes in your kitchen. Because I have a steam oven I placed the sliced eggplant in a steam basket and then steamed it for about 20 minutes until soft. Same for a steamer or steam baskets.
- 3) You can also create one using a pasta pan. Pour a bit of water in the pan and place the pasta basket in it. Make sure that the water doesn’t reach the basket. Then place the sliced eggplant in it and cover the pan.
- 4) Place the eggplant over medium heat and boil the water for about 20 minutes until the eggplant is soft. Check regularly if you need to add extra water. The eggplant should be very soft in the end.
SEASONED STEAMED EGGPLANT RECIPE - PUREWOW
From purewow.com
4.7/5 (18)Total Time 35 minsServings 4Calories 190 per serving
- Cut off the base of each eggplant, then cut each eggplant into 3 equal segments. Halve each segment lengthwise so that you have 6 pieces total per eggplant.
- In a large bowl filled with water, add the white vinegar and the eggplant pieces. Let them sit in the vinegar water for 10 to 15 minutes.
- Fill a wok or large, high-sided skillet with 2 inches of water, and set a bamboo steamer on top. Bring the water to a boil over high heat. Place a layer of eggplant skin-side down in the steamer, then pile the remaining pieces on top (see Note), working in batches if necessary.
- Cover and steam the eggplant over high heat until soft and easily pierced with a chopstick, 5 to 7 minutes. The texture should be silky soft and creamy but still firm enough to hold its shape. Transfer the steamed eggplant to a colander to cool slightly.
SEASONED STEAMED EGGPLANT RECIPE - HOW TO STEAM EGGPLANT
From food52.com
Cuisine ChineseCategory SideServings 4
STEAMED EGGPLANT WITH GARLIC - ASIAN INSPIRATIONS
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Cuisine ChineseCategory AuthenticServings 4Total Time 1 min
STEAMED EGGPLANT IN NUTTY SAUCE ... - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
5/5 (4)Total Time 15 minsCategory Appetizer, SideCalories 87 per serving
- Cut eggplant into 2” (5 cm) long 1/2” (1 cm) thick sticks. Stack evenly on a plate that can fit into your steamer.
- Set up your steamer by adding water to the pan and stacking the steaming rack on top. Place the plate of eggplant onto the steaming rack. Heat over medium-high heat, covered, until steam comes out of the steamer. Turn to medium heat. Let steam until eggplant reaches desired doneness, about 10 minutes for a chewy texture, and 15 minutes for a very tender texture.
- While cooking the eggplant, combine all the sauce ingredients in a small bowl. You might need to add 1/2 to 1 tablespoon of water to the sauce and mix again, to get the desired consistency.
- When the eggplant is cooked, remove the steamer from your stove immediately. Carefully uncover the steamer and let the steam out. Remove the plate of eggplant from the steamer with your oven mitts on. Let the eggplant cool down for a few minutes. The eggplant can be eaten at room temperature, cold, or slightly warm. Drain the liquid from the plate if there is any.
HOW TO STEAM EGGPLANT: 14 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
100% (10)Published 2017-09-05Views 30K
- Make a sauce with soy sauce, chili, and garlic. Combine 2 tablespoons (30 ml) of soy sauce, 1 tablespoon (15 ml) of...
- Add a sauce made with ginger, sesame oil, and scallion. Mix together 1 teaspoon (4.9 ml) of minced ginger, 1⁄4 cup...
- Put a premade sauce or oil on the eggplant. If you’d prefer to buy a sauce for the steamed eggplant, look for a...
CHINESE STEAMED EGGPLANT 蒜蓉蒸茄子 | CHINESE RECIPES …
From thehongkongcookery.com
Cuisine ChineseCategory VegetableServings 1Total Time 35 mins
- Wash and cut the eggplants to 2 1/2 inch lengths, discarding the stems. Place eggplants into steamer.
STEAMED AUBERGINE | VEGETABLES RECIPES - JAMIE OLIVER
From jamieoliver.com
Servings 4Total Time 20 minsCategory SidesCalories 91 per serving
- This is a great way to cook aubergines, and probably one that not a lot of people would think of doing.
- Aubergines are usually fried or roasted, which makes them soak up loads of oil, but steaming means they go really soft and tender so that they're lighter to eat – which means you can eat a lot more! All round the world there are so many different varieties of aubergines – long, round, purple, green – so keep your eyes peeled and try cooking them all.Put some water in a pan and bring it to the boil.
- Slice the aubergines in half lengthways and place them in your steamer with the cut side facing up.
STEAMED EGGPLANTS - ROTI N RICE
From rotinrice.com
Reviews 11Category Side DishCuisine ChineseTotal Time 22 mins
- Place vegetable oil, sesame oil, and minced garlic in a small microwave proof dish and microwave for 1½ minutes on high. Remove and add soy sauce and mirin. Stir to combine.
- Peel eggplant with a vegetable peeler. Cut into quarters lengthwise. Then cut into 2-inch pieces.
- Pour oil and sauce mixture over eggplants. Garnish with spring onions and optional toppings (if using).
CHINESE STEAMED EGGPLANT WITH GARLIC (蒜泥茄子) | ASIAN ...
From asiancookingmom.com
5/5 (2)Category AppetizerCuisine ChineseEstimated Reading Time 4 mins
- Heat a steamer or a large pot with a steamer rack over medium-high heat. Make sure the water does not exceed the steamer rack.
- While waiting for the steamer’s water to boil, mince the garlic. Use the back of a chef’s knife or a cleaver to first crush or smash the garlic to loosen the skin. After skin is peeled, using two hands to gently rock the chef’s knife back and forth across the pile of garlic to mince it. Depending on personal preference, garlic can be further minced into a paste by crushing the minced garlic with the back of a chef’s knife and continuing to rock the knife back and forth across the minced garlic. Alternatively, you can use a garlic press to make garlic mince/paste.
- Wash the Chinese eggplants and remove the end with the stem. Cut them into 2-inch long thin wedges. Arrange the wedges onto a plate (can be stacked).
STEAMED EGGPLANT (GAJI NAMUL) SIDE DISH - KIMCHIMARI
From kimchimari.com
4.5/5 (21)Total Time 15 minsCategory Side Dish, VegetablesCalories 41 per serving
- Wash eggplants. Cut off the top part and then lengthwise in half. For quicker steaming, you can cut the eggplants into smaller pieces. It works but it’s just not the same – more flavor will be lost when the pieces are smaller.
- Steam eggplants for about 10 min or 5 min after water starts to boil. Cook until the eggplant is easily pierced with chopstick with no resistance. Do not overcook as it will turn mushy.
- Once the eggplant is steamed, allow to cool for a few minutes. Cut eggplant halves into 2 or 3 shorter chunks. Tear each eggplant chunk into smaller pieces by hand.
STEAMED EGGPLANT WITH GARLIC SAUCE RECIPE - EILEEN YIN-FEI ...
From foodandwine.com
Servings 4
- Slice the eggplants lengthwise 1/2 inch thick, then cut the slices lengthwise into 1/2-inch strips. Put the eggplant on a heatproof plate and steam over boiling water until tender, 20 to 25 minutes. Carefully remove the plate and set aside.
- Set a wok over high heat for 30 seconds. Add the oil and stir to coat. When a wisp of white smoke appears, add the garlic and stir-fry until golden, about 10 seconds. Stir in the steamed eggplant. Add the stock and cook until the eggplant just falls apart, about 3 minutes.
- Make a well in the center of the wok, pushing the eggplant up the sides slightly. Stir the sauce and add it to the wok. Stir in the eggplant and cook until bubbling and thick, about 2 minutes. Transfer to a warmed bowl and serve.
SESAME STEAMED EGGPLANT RECIPE | MYRECIPES
From myrecipes.com
Servings 6Calories 69 per servingTotal Time 1 hr 25 mins
- Arrange eggplant in a vegetable steamer; steam 40 minutes or until tender. Cool slightly. Tear into long, thin strips; place in a colander. Let stand 20 minutes. Press lightly to extract moisture without mashing eggplant.
- Combine soy sauce and next 5 ingredients (through sugar) in a large bowl, stirring with a whisk. Add eggplant; toss gently to coat. Sprinkle with mint and sesame seeds.
GAJI NAMUL (STEAMED EGGPLANT SIDE DISH) - KOREAN BAPSANG
From koreanbapsang.com
4.3/5 (43)Servings 4Cuisine Asian, KoreanCategory Side Dish
- Boil the water in a pot with a steamer tier or basket over high heat, covered. Place the eggplant pieces in the steamer, and steam until softened but still a bit firm, about 3 minutes.
- Transfer to a bowl to cool. Add all of the remaining ingredients and gently toss everything together. Add more soy sauce or gochugaru to taste if needed.
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