Steamed Eggplant Aubergine Salad Recipes

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STEAMED EGGPLANT SALAD



Steamed Eggplant Salad image

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

4 medium eggplants
3 medium tomatoes, chopped
2 medium white onions, chopped
¼ cup light soy sauce
⅛ cup white vinegar
1 tablespoon white sugar
¼ teaspoon grated fresh ginger
1 chile pepper, minced
½ head garlic, minced

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 (AUBERGINE) SALAD



Steamed Eggplant (Aubergine) Salad image

Make and share this Steamed Eggplant (Aubergine) Salad recipe from Food.com.

Provided by Chef Madsen

Categories     Salad Dressings

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 11

1 large eggplant, peeled (aubergine)
2 teaspoons sea salt
1 tablespoon finely sliced spring onion (scallions)
1 tablespoon roasted sesame
1 pinch white pepper
1/4 cup malt vinegar
2 tablespoons shaoxing wine or 2 tablespoons dry sherry
3 garlic cloves, finely diced
1 tablespoon brown sugar
1 tablespoon light soy sauce
1/2 teaspoon sesame oil

Steps:

  • Cut eggplant lengthwise into 1.5 cm (3/4 in) slices, then cut each slice into 1.5 cm (3/4 in) strips.
  • Place eggplant in a colander and rinse well under cold running water. Drain and pat dry with kitchen paper.
  • Arrange eggplant in one layer on a heatproof plate that will fit inside a steamer basket.
  • Place plate inside steamer and position over a deep saucepan or wok of boiling water and steam, covered, for 6 minutes or until eggplant is just tender when pierced with a knife.
  • Carefully remove plate from steamer and allow eggplant to cool slightly.
  • To serve, arrange eggplant on a platter and spoon over reserved dressing.
  • Sprinkle with spring onions, roasted sesame and pepper.
  • Sprinkle eggplant with salt on both sides and lay on a tray in one layer. Set aside for 10 minutes.
  • Dressing.
  • Meanwhile, To make the dressing, place all ingredients in a small heavy-based saucepan and bring to the boil.
  • Reduce heat and simmer, uncovered, for 2 minutes or until slightly reduced, then set aside.

Nutrition Facts : Calories 143.4, Fat 3.9, SaturatedFat 0.6, Sodium 2838.8, Carbohydrate 25.8, Fiber 10.1, Sugar 13.4, Protein 4.9

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

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



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

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

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