Cold Steamed Eggplant with Sesame Soy Dressing

By Martha Rose Shulman

Cold Steamed Eggplant with Sesame Soy Dressing
Andrew Scrivani for The New York Times
Total Time
About 30 minutes, plus 1 hour's refrigeration
Rating
4(34)
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
  • 2tablespoons low-sodium soy sauce
  • 2tablespoons rice wine vinegar
  • 1tablespoon freshly squeezed lime juice
  • ½teaspoon sugar (omit if using seasoned rice wine vinegar, which is sweet)
  • Salt to taste
  • 2tablespoons sesame oil or walnut oil
  • 2tablespoons canola oil
  • Pinch of cayenne
  • 2pounds eggplant, preferably Japanese eggplants
  • Salt
  • 1tablespoon chopped chives
  • 1bag baby arugula, washed and dried, for serving
  • 1small garlic clove, minced
  • ½teaspoon grated or finely minced fresh ginger (more to taste)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

140 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 12 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 3 grams protein; 537 milligrams sodium

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.

Ratings

4 out of 5
34 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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