Steamed Eggplant

Chinese style steamed eggplant with soy dressing and sliced scallions

This dish is based on the classic Chinese dish 蒜蓉蒸茄子 (suàn róng zhēng qié zi) and pairs well with rice. It can be served warm or cold. Since local garlic heads may be quite small, steaming them whole is much easier‒ no peeling required!  This dish could also be prepared with a tahini dressing or in a spicy Hunan style.

1 ½ - 2 lbs. eggplant (Asian or Black Beauty varieties cut larger eggplant in half top to bottom)
2 small garlic heads, tops barely sliced off
1 T. grapeseed oil
1 T. soy sauce
1 T. rice wine vinegar
1 t. honey
½ t. sesame oil
½ t. chili oil, if desired
½ t. salt + more to taste
Finely sliced scallions, for garnish
Finely sliced chiles, for garnish
Toasted sesame seeds, for garnish

Add 12 ounces of water to a pot that fits your steamer basket. Add ½ t. salt to the water. Insert the steamer basket and fit eggplant and garlic inside. Cover with a tight fitting lid. Heat over medium low heat for 25-30 minutes, until eggplant is moist and tender. Remove from heat, vent lid, and let cool. Cool all the way, or until cool enough to handle. Using a spoon, remove eggplant in large pieces, reserve in a bowl. (Discard skin and excessive seeds.)

Mix oils, soy sauce, vinegar and honey. Squeeze steamed garlic heads, adding soft cloves to dressing. Mix until cloves are broken up and dressing is emulsified. Taste for salt and adjust as needed. Pour dressing over eggplant and gently stir, leaving eggplant pieces as whole as possible. Garnish with scallions, chiles and sesame seeds.

Eggplant has a natural bitterness, and can require a surprising amount of salt. It also soaks up oil like a sponge, which further dilutes the salt. When frying, baking or sauteing eggplant, cooking at the right temperature will keep it from soaking up too much oil- allowing the eggplant to taste well-seasoned, without using excessive salt. Steaming eggplant allows for low-oil, low-sodium cooking and ensures that the flesh is tender, moist and sweet.

For a gluten-free version, substitute tamari for soy sauce.