Chinese eggplant is cut thin, steamed and seasoned with toasted sesame oil and salty red miso. This simple steamed eggplant is delicious when served atop brown rice, with scallions for garnish. This recipe comes to us from Hui Leng of The Vegetarian Table.
Serves 2
- 1/2 cup water + extra for the steamer
- 1/2 teaspoon red miso*
- 1 Chinese eggplant, rinsed & sliced finger length
- 1 teaspoon sesame oil
- 1 teaspoon green onions, diced for garnish
*Found in Chinese markets or the Asian food or spice section of most grocery stores.
Fill a steamer with water and turn on to boil or fill a double boiler with water over medium-high heat.
Place the water in a small pot over medium heat. Heat until warm, but not yet hot or boiling. Sprinkle the red miso powder into the water and stir until dissolved.
When the water boils, place the eggplant slices in 1 single layer into the steamer or double boiler. Steam for about 15 minutes, or until the eggplant is cooked through.
Divide the steamed eggplant slices on 2 plates. Drizzle each with the equal parts sesame oil and warm miso water. Garnish each with green onions, let the flavors infuse for 1-2 minutes and enjoy!
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