Eggplant Recipes » Recipe List » Steamed Eggplant With Asian Dressing

Steamed Eggplant With Asian Dressing

Stemmed and quartered eggplant pieces steamed and served with a tangy Asian style dressing.

Ingredients -

4 Japanese Eggplants
2 tablespoons Red Rice Vinegar
2 tablespoons Light Soy Sauce
1/2 cup Vegetable Oil
1/4 teaspoon Sesame Oil
1-1/2 teaspoons Granulated Sugar

Preparation:

1. Remove stems from eggplants.

2. Cut eggplant lengthwise. Cut each lengthwise again, to make 4 quarters.

3. Steam eggplant in vegetable steamer over boiling water 5 minutes.

4. Remove from heat. Allow cooling.

5. Combine red rice vinegar, light soy sauce, vegetable oil, sesame oil and sugar in small bowl.

6. Serve over steamed eggplant.

Eggplant Recipe Tip -
Vegetable Oil

	You could substitute another oil here such as canola or peanut oil. Even a mild olive oil is suitable.

Eggplant Recipe Tip -
Roasting Large Eggplant

	Cut large eggplant into 1/2-inch slices and roast in a single layer on a baking sheet at 400 F. for 30 minutes turning once every 10 minutes for even browning. Alternately, whole eggplant can be roasted for 1-1/2 hours or until the skin bursts and the flesh is tender. As eggplant cook they slowly deflate. Roasted eggplant is wonderful for preparing dips and spreads.

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