Chef Eli’s
Steamed Eggplant
Eggplant- Agritopia Farm- Gilbert AZ
June 28, 2021
Ingredients:
2 smaller globe eggplants, stems trimmed and cut in half
2 small garlic heads, tops barely sliced off
1 T. oil
1 T. soy sauce
1 T. vinegar (rice wine, white wine)
1 t. honey, (or a pinch of sugar, if desired)
(½ t. sesame oil or chili oil, if desired)
Salt, to taste
Finely sliced light green leek tops, for garnish
Sesame seeds, for garnish
Procedure:
Add 12 ounces of water to a pot that fits your steamer basket. (Or, create a tin foil coil to lift eggplant off the bottom).
Add ½ t. salt to the water. Insert the steamer basket and fit eggplant and garlic inside.
Cover with a tight fitting lid. Heat over medium low heat for 25-30 minutes, until eggplant is moist and tender.
Remove from heat, vent lid, and let cool. Cool all the way, or until cool enough to handle.
Using a spoon, remove eggplant in large pieces, reserve in a bowl. (Discard skin and excessive seeds.)
Mix oil, soy sauce, vinegar and honey in a separate bowl and squeeze steamed garlic heads, adding soft cloves to dressing.
Mix until cloves are broken up and dressing is emulsified. Taste for salt and acid.
Pour dressing over eggplant and gently stir, leaving eggplant pieces as whole as possible. Garnish with leeks and sesame seeds. Enjoy!