Steamed eggplant salad is a delectable and refreshing dish that showcases the natural flavors of eggplant. This versatile salad can be enjoyed as a light lunch or dinner, or as a side dish to accompany a main course. Whether you're looking for a healthy and flavorful vegan meal or simply want to explore new culinary horizons, steamed eggplant salad is sure to satisfy your taste buds. With its tender texture, smoky flavor, and zesty dressing, this salad is a delightful treat that can be easily prepared in the comfort of your own kitchen.
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STEAMED EGGPLANT (AUBERGINE) SALAD
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
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
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
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
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
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 the right eggplant: Look for small to medium-sized eggplants that are firm and have smooth, shiny skin. Avoid eggplants that are bruised or have blemishes.
- Prepare the eggplant properly: Cut the eggplant into 1-inch cubes and sprinkle them with salt. Let them sit for 30 minutes to draw out the bitter juices. Rinse the eggplant cubes thoroughly and pat them dry before cooking.
- Steam the eggplant: Steaming is the best way to cook eggplant for this salad because it preserves the eggplant's delicate flavor and texture. You can steam the eggplant in a steamer basket over a pot of boiling water or in a microwave oven.
- Make the dressing: While the eggplant is steaming, make the dressing. Combine the soy sauce, vinegar, sesame oil, garlic, ginger, and scallions in a small bowl and whisk to blend.
- Assemble the salad: Once the eggplant is cooked, let it cool slightly. Then, toss it with the dressing and serve. You can garnish the salad with additional scallions or sesame seeds, if desired.
Conclusion:
Steamed eggplant salad is a light and refreshing dish that is perfect for a summer meal. It is also a good source of vitamins, minerals, and antioxidants. If you are looking for a healthy and delicious way to enjoy eggplant, this salad is a great option.
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