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.
Ingredients
- 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)
- Nutritional Information
Nutritional analysis per serving (6 servings)
132 calories; 9 grams fat; 0 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 2 grams protein; 587 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 6
Preparation
- 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.
Dining and Cooking