Cold Steamed Eggplant with Sesame Soy Dressing

By Martha Rose Shulman

Published September 4, 2008

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
About 30 minutes, plus 1 hour's refrigeration
Rating
4(37)
Comments
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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.

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Ingredients

Yield:Serves 6

  • 2 tablespoons low-sodium soy sauce

  • 2 tablespoons rice wine vinegar

  • 1 tablespoon freshly squeezed lime juice

  • ½ 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

  • ½ teaspoon grated or finely minced fresh ginger (more to taste)

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

12 grams carbs; 140 calories; 5 grams monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 6 grams fiber; 538 milligrams sodium; 3 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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 ¾-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.

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Ratings

4 out of 5
37 user ratings
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Comments

Lani

This was delicious! I served it over soba noodles instead of arugula for a hearty vegetarian dinner. Definitely add the garlic and ginger.

AMB

I used fairy tale eggplants, sliced lengthwise and steamed in the Instant Pot for 3 minutes with a quick release. They were falling apart tender — may try 2 minutes next time.

Jay

I wasn’t sure if this was written as intended. The proportions for oil tasted way too high. I doubled the lime and ginger and wished I had halved the canola oil.

Rina

I didn't chill it. We ate it over both baby arugula and soba for added dimension. Excellent.

Christy S

This was a surprise hit at a recent bbq. I used fairy eggplants and made sure it had plenty of chill-time before serving, on a bed of arugula. Adding to my favorites for eggplant, which is a challenging vegetable for me.

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