Steamed Eggplant With Sesame Soy Sauce Recipes

COLD STEAMED EGGPLANT WITH SESAME SOY DRESSING

Cold Steamed Eggplant with Sesame Soy Dressing image

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

Ingredients

2 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon freshly squeezed lime juice
1/2 teaspoon sugar (omit if using seasoned rice wine vinegar, which is sweet)
Salt to taste
2 tablespoons sesame oil or walnut oil
2 tablespoons canola oil
Pinch of cayenne
2 pounds eggplant, preferably Japanese eggplants
Salt
1 tablespoon chopped chives
1 bag baby arugula, washed and dried, for serving
1 small garlic clove, minced
1/2 teaspoon grated or finely minced fresh ginger (more to taste)

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

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.

EGGPLANT WITH SESAME SEED SAUCE

Eggplant with Sesame Seed Sauce image

Provided by Guvvala Reddy

Categories Ginger Vegetable Side Sauté Vegetarian Spice Eggplant Fall Vegan Bon Appétit Wisconsin Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 (appetizer) servings

Number Of Ingredients 17

Ingredients

4 tablespoons vegetable oil
2 white onions, finely chopped
2 teaspoons chili powder
2 teaspoons ground coriander
1/4 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
4 garlic cloves, chopped
4 whole cloves
4 cardamom pods
2 bay leaves
1/2 cup sesame seeds
1 tablespoon water
2 1/2 teaspoons minced peeled fresh ginger
8 small Japanese eggplants, halved lengthwise, cut side scored
2 cups canned vegetable broth
Chopped fresh cilantro

Steps:

Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onions; sauté until golden, about 12 minutes. Add chili powder and next 4 ingredients. Cook until spices are fragrant, about 2 minutes. Mix in garlic, cloves, cardamom and bay leaves. Set aside. Cook sesame seeds in medium skillet over medium heat until golden, stirring frequently, 5 minutes. Transfer to processor; grind to coarse powder. Add 3 tablespoons oil, onion mixture, 1 tablespoon water and ginger; blend until mixture forms paste. Season with salt. Spread 1/3 cup paste over scored side of eggplants (reserve remaining paste in processor). Steam eggplants, paste side up, until tender, about 12 minutes.
Meanwhile, add broth to remaining sesame paste in processor; blend well. Transfer to small saucepan and cook over medium-high heat until reduced to sauce consistency, about 8 minutes. Transfer eggplants to plate. Spoon sauce over. Garnish with cilantro.

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