Makes 3-4 servings.
Eggplant is a vegetable that can be prepared in many different ways. Baked, broiled, barbecued, puréed or even steamed, it is always delicious. This light, slightly spicy dish is influenced by Chinese cuisine, and therefore I like to eat it with chopsticks. You may prefer to eat it with whole grain crackers.
- 1 medium eggplant, about 1¼ pounds
- 1½ tablespoons low-sodium soy sauce
- 1½ tablespoons sesame oil
- 1½ teaspoons sugar
- 1½ teaspoons cider vinegar
- Pinch of cayenne pepper
- Kosher salt
- Freshly ground black pepper
- Cilantro leaves, for garnish
- Cut the stem off the eggplant and discard. Cut the eggplant lengthwise into quarters, scraping off the seeds, some will remain. (See Note)
- Place the eggplant quarters in the top section of a steamer; cover and steam over a brisk boil for 15 minutes. It should be soft.
- Remove the top section of the steamer and let the eggplant cool. With a fork, scrape the eggplant flesh from the peel into long strips. Discard the peel and place in a bowl.
- In a small bowl combine the soy sauce, sesame oil, sugar, cider vinegar, and cayenne. Pour the dressing over the eggplant and toss.
- Season to taste and garnish with cilantro.
It is very difficult to find eggplants without seeds. De-seeding is a nuisance. I am OK with leaving some seeds but not all. I think it interferes with the taste.