Cold Steamed Eggplant With Sesame Soy Dressing

Tag : eggplant

2 pounds eggplant, preferably Japanese eggplants
1 tablespoon soy sauce
1 tablespoon freshly squeezed lime juice
1 tablespoon seasoned rice wine vinegar
1 small garlic clove, minced
1 to 2 teaspoons minced fresh ginger (to taste)
1 tablespoon Asian sesame oil or walnut oil
2 tablespoons extra virgin olive oil
Pinch of cayenne or red pepper flakes
1 tablespoon chopped chives or cilantro
Optional: 1 small serrano chile, seeded if desired and minced
1 bag baby arugula, washed and dried, for serving
1 small red bell pepper, cut in thin slices, for garnish (optional)
1. If you can find Japanese eggplant, cut them in half lengthwise,then cut into pieces that will fit into your steamer. If usinglarge globe eggplants, cut them lengthwise into quarters. Place ina steamer and steam 10 to 15 minutes, until thoroughly tender andyou can cut through with the tip of a knife with no resistance. Youwill probably have to do this in 2 batches.
2. Meanwhile, make the dressing. Whisk together the lime juice, soysauce, vinegar, garlic, ginger, sesame or walnut oil, olive oil,and cayenne or red pepper flakes. Set aside.
3. When the eggplant is tender, use tongs to remove it from thesteamer, and transfer to a cutting board. Allow to cool for 5minutes, then cut into 1-inch wide slices. Season with salt andpepper and while still warm, toss with the dressing and theoptional minced chile. Refrigerate for 1 hour or longer.
4. Remove from the refrigerator and gently toss with the chives orcilantro. Arrange the arugula on a platter and top with theeggplant. Garnish with the optional red pepper slices.
Yield: Serves 6
Advance preparation: You can make this through Step 3 several hoursahead of serving.
Recipe: Eggplant and Tomato Gratin
This is a delicious, low-fat version of eggplant Parmesan. Insteadof breaded, fried eggplant, though, the eggplant in this dish isroasted and sliced, layered with a rich tomato sauce and freshlygrated Parmesan, and baked in a hot oven until bubbly.
For the tomato sauce:
1 tablespoon extra virgin olive oil
1 small or 1/2 medium onion, chopped
2 to 4 garlic cloves (to taste)
2 pounds fresh tomatoes, quartered if you have a food mill or elsepeeled, seeded and chopped; or 1 1/2 (28-ounce) cans choppedtomatoes, with juice
Salt and freshly ground pepper
1/8 teaspoon sugar
2 sprigs fresh basil
For the gratin:
2 pounds eggplant, roasted
Salt and freshly ground pepper
2 tablespoons slivered fresh basil leaves
2/3 cup freshly grated Parmesan
1/4 cup bread crumbs
1 tablespoon extra virgin olive oil
1. Roast the eggplant.
2. Meanwhile, to make the tomato sauce, heat the olive oil in alarge, heavy, preferably nonstick skillet over medium heat, and addthe onion. Stir until tender, about five to eight minutes, then addthe garlic. Stir until fragrant, about a minute, and add thetomatoes, salt (1/2 to 1 teaspoon), pepper, sugar and basil sprigs.Turn the heat up to medium-high. When the tomatoes are bubbling,stir well and then turn the heat back to medium. Stir often, untilthe tomatoes have cooked down and are beginning to stick to thepan, about 25 minutes. Remove the basil sprigs.
3. If you did not peel the tomatoes, put the sauce through the fineblade of a food mill. If the tomatoes were peeled, pulse the saucein a food processor fitted with the steel blade until coarselypureed. Taste and adjust seasoning.
4. Preheat the oven to 400 degrees. Set aside 1/4 cup of theParmesan and mix with the bread crumbs. Oil the inside of atwo-quart gratin or baking dish with olive oil. Spread 1/2 cuptomato sauce over the bottom of the dish. Slice the roastedeggplant about 1/4 inch thick, and set an even layer of slices overthe tomato sauce. Season with salt and pepper. Spoon a layer ofsauce over the eggplant, and sprinkle with basil and Parmesan.Repeat the layers one or two more times, depending on the shape ofyour dish and the size of your eggplant slices, ending with a layerof sauce topped with the Parmesan and bread crumb mixture you setaside. Drizzle one tablespoon of olive oil over the top. Place inthe oven and bake for 30 to 35 minutes, until bubbling and brownedon the top and edges. Remove from the heat and allow to sit for atleast 10 minutes before serving. Serve hot, warm or roomtemperature.
Yield: Serves six
Advance preparation: The tomato sauce can be made up to three daysahead. The casserole can be assembled a day ahead, covered andrefrigerated, then baked when you wish to serve it. Don’t addthe last layer of bread crumbs and Parmesan, with the drizzle ofolive oil, until right before you bake it.