Steamed Eggplant Salad Recipes

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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

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

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