Best 3 Steamed Eggplant Salad Recipes

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**Dive into a Culinary Symphony: Explore Steamed Eggplant Salad and Its Flavorful Variations**

Indulge in the delightful world of steamed eggplant salad, a delectable dish that offers a harmonious blend of flavors, textures, and health benefits. This versatile salad showcases the tender, smoky essence of steamed eggplant, complemented by a symphony of aromatic spices, tangy sauces, and refreshing herbs. Embark on a culinary journey with our collection of steamed eggplant salad recipes, each offering a unique twist on this classic dish. From the classic Chinese version with its savory soy sauce dressing to the vibrant Mediterranean rendition featuring tangy tomatoes and feta cheese, these recipes cater to diverse palates and dietary preferences. Get ready to tantalize your taste buds with this healthy and flavorful dish that can be enjoyed as a standalone meal or as a refreshing side.

Here are our top 3 tried and tested recipes!

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 JASMINE RICE WITH GRILLED EGGPLANT SALAD



Steamed Jasmine Rice With Grilled Eggplant Salad image

This dish is adapted from a grilled eggplant salad recipe in Jeffrey Alford and Naomi Duguid's wonderful book "Seductions of Rice" (Artisan, New York). Jasmine rice is an aromatic, soft, long-grain rice widely used in Thailand. The Thai dishes that employ fragrant rice are also well seasoned, so this rice is traditionally cooked without salt. I like to use my panini grill for grilling eggplant.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h30m

Yield Serves four

Number Of Ingredients 12

1 cup Thai jasmine rice
Water
Salt to taste optional
1 1/2 pounds long, thin Japanese eggplants, or 1 large globe eggplant, sliced about 1/4 inch thick slice on the diagonal if using long, thin eggplants
2 tablespoons canola oil
1 large plum tomato, diced
1/4 cup finely chopped fresh mint
1/4 cup chopped cilantro
5 tablespoons fresh lime juice
2 tablespoons Thai fish sauce
1/4 teaspoon sugar
1/2 to 1 serrano or bird chile, to taste, finely minced

Steps:

  • Place the rice in a bowl, cover with water and swirl the rice around. Drain and repeat this step two or three more times until the water runs clear. Drain, place the rice in a medium-sized, heavy saucepan, and add enough water to cover the rice by a little more than 1/2 inch. (Measure by placing the tip of your index finger on the surface of the rice; the water should come to just below the first joint.) Add salt if desired, and bring to a boil. Allow the water to boil hard for about 15 seconds, then reduce the heat, cover and cook over very low heat for 15 minutes. Do not lift the lid during this time.
  • Turn off the heat, and leave the lid on the rice. Let stand for five to ten minutes. Remove the lid, and gently turn the rice with a paddle to bring the rice up from the bottom of the pot. Return the lid, and let stand while you prepare the eggplant.
  • Heat a panini grill to high, or prepare a hot grill. Brush the eggplant slices with canola oil. Grill for three to four minutes in the panini grill (five to eight minutes per side on a regular grill) until the slices are slightly browned and tender all the way through. As each batch is done, remove to a bowl. When all of the eggplant has been grilled, cover the bowl tightly and allow the eggplant to steam and eventually to cool.
  • Coarsely chop the eggplant, and toss together with the herbs and diced tomato. Mix together the lime juice, fish sauce, sugar and chile. Toss with the eggplant mixture. Allow to sit for 30 minutes to an hour, then taste and adjust seasoning.
  • Place the rice on a platter or on individual plates, top with the eggplant mixture and serve.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 7 grams, Carbohydrate 51 grams, Fat 8 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 717 milligrams, Sugar 8 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

Tips:

  • Choose tender, young eggplants for the best flavor and texture.
  • Steaming the eggplants helps to preserve their nutrients and delicate flavor.
  • If you don't have a steamer, you can grill or roast the eggplants.
  • To make the salad ahead of time, steam the eggplants and let them cool completely. Then, store them in an airtight container in the refrigerator for up to 2 days.
  • When you're ready to serve, simply toss the eggplants with the remaining ingredients.

Conclusion:

Steamed eggplant salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover eggplant. With its simple ingredients and easy preparation, this salad is sure to become a favorite.

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