In Asia, steaming eggplant is widely used and loved. It's simple, takes advantage of the great flavor of eggplant, doesn't add a lot of fat, and produces an extremely tender texture. All you need is a steamer basket and some smaller eggplants. Great recipe for your summer gardens!
4 to 6 small, eggplant (about 1 1/2 lb) (IF small, leave the skin on)
1 red bell pepper, halved and cored
Soy and Sesame Dipping Sauce - recipe below
Set up a steamer. Trim the eggplant and halve lengthwise. Arrange in the steamer with the pepper and sprinkle with a little salt.
Steam until the eggplant is very tender, about 15 minutes. Cool until you can handle it (you can set it aside for an hour or so if you're not ready to eat).
Shred the eggplant with your fingers or a knife; thinly slice the pepper. Toss with enough of the dipping sauce to flavor and moisten, then taste and adjust the seasoning.
Serve hot, warm, or at room temperature with the extra sauce on the side.
SOY AND SESAME DIPPING AND MARINADE SAUCE:
1/2 cup tamari
1/4 cup mirin
2 Tbsp dark sesame oil
1/4 cup toasted sesame seeds
1 Tbsp agave nectar
2 large cloves garlic, minced or grated
pinch of hot red pepper flakes (opt)
the finished product