Best 4 Cold Steamed Eggplant With Sesame Soy Dressing Recipes
**Cold Steamed Eggplant with Sesame-Soy Dressing: A Culinary Symphony of Flavors and Textures**
Discover the delectable Cold Steamed Eggplant with Sesame-Soy Dressing, a symphony of flavors and textures that will tantalize your taste buds. This refreshing and healthy dish is a delightful combination of steamed eggplant slices, a savory sesame-soy dressing, and a medley of aromatic herbs. The eggplant, cooked to perfection, retains its tender-crisp texture, while the dressing, a harmonious blend of sesame oil, soy sauce, rice vinegar, and ginger, adds a burst of umami and tanginess. Served chilled, this dish is a perfect appetizer or side dish for any occasion, offering a unique and satisfying culinary experience.
In addition to the main recipe, the article presents two variations that cater to diverse dietary preferences and culinary adventures. The Miso-Tahini Dressing variation introduces a rich, nutty flavor profile with the addition of miso paste and tahini, while the Spicy Szechuan Dressing variation brings a fiery kick with the inclusion of chili oil and Szechuan peppercorns. These variations allow you to customize the dish to your desired taste and heat level.
So, embark on a culinary journey with Cold Steamed Eggplant with Sesame-Soy Dressing, a dish that promises to captivate your palate and leave you craving more.
COLD EGGPLANT SALAD WITH SESAME DRESSING
Provided by Mark Bittman
Categories easy, salads and dressings, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Trim eggplant, and cut into cubes of 1/2 to 1 inch. If using large eggplant, sprinkle with salt, put in a colander, and let sit at least 30 minutes, preferably an hour. Rinse.
- Boil large pot of water. Blanch eggplant in boiling water 2 minutes, no more. It will become just tender. Drain in colander as you would pasta.
- Toast sesame seeds in small dry skillet over medium heat, shaking frequently until they color slightly. Dry eggplant with paper towels. Combine remaining ingredients, and toss with eggplant and sesame seeds in bowl. Serve at room temperature, or refrigerate until ready to serve. Covered well, the salad will remain flavorful for a day.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 2 grams, Carbohydrate 42 grams, Fat 2 grams, Fiber 21 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 1634 milligrams, Sugar 25 grams
SESAME EGGPLANT
Steps:
- Cut a Japanese eggplant (which is longer and more slender than the usual hulking kind) into small cubes and steam until tender. Dress with sesame oil, toasted sesame seeds, the juice of half a lemon and salt to taste.
STEAMED EGGPLANT
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.
STEAMED EGGPLANT WITH SESAME SOY SAUCE
Make and share this Steamed Eggplant With Sesame Soy Sauce recipe from Food.com.
Provided by Wendys Kitchen
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim off the stem end of the eggplants. Cut them crosswise into pieces about 2 inches in length.
- Place the eggplant slices onto a steamer rack and steam over medium-high heat for 6-10 minutes, or until they are cooked to your liking.
- While the eggplants are steaming, make the sauce by combining soy sauce, sesame oil, vinegar, ground dried chillies, garlic, ginger and sugar.
- Stir well to blend flavors.
- Remove the eggplants from the steamer and slice each piece in half lengthwise and each half again into 2-3 long strips. Arrange the pieces in a single layer on a serving plate. Spoon the sesame-soy sauce evenly over the eggplant pieces, sprinkle with toasted sesame seeds. You can also garnish with green coriander/cilantro.
Nutrition Facts : Calories 88.4, Fat 1.9, SaturatedFat 0.3, Sodium 508.4, Carbohydrate 17.5, Fiber 9.5, Sugar 7.7, Protein 3.8
Tips:
- Choose fresh, tender eggplants for the best flavor and texture.
- If you don't have a steamer, you can also boil the eggplants in a pot of water for 10-12 minutes, or until they are tender.
- To make the sesame soy dressing, whisk all of the ingredients together in a small bowl until smooth.
- You can adjust the amount of sesame oil and soy sauce in the dressing to taste.
- Serve the cold steamed eggplant immediately, or store it in the refrigerator for up to 3 days.
Conclusion:
This cold steamed eggplant with sesame soy dressing is a delicious and refreshing dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover eggplant. The eggplant is tender and flavorful, and the sesame soy dressing is tangy and slightly sweet. This dish is sure to please everyone at your table.
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