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Steamed Eggplant with Sesame-Soy Sauce

A Recipe of Kasma Loha-unchit
Recipe Copyright © 1999 Kasma Loha-unchit.

Be sure to read Kasma's article on the Stacked Steamer.

Asian (Long) EggplantIngredients

  • 2 long Chinese eggplants
  • 2 Tbs. naturally fermented soy sauce*
  • 1 tsp. pure sesame oil
  • 1/2 tsp. rice vinegar
  • 1/2 tsp. ground dried red chillies
  • 1 tsp. sugar
  • 1/2 tsp. toasted sesame seeds
  • A few cilantro sprigs for garnish

Stacked SteamerTrim off the stem end of the eggplants and cut crosswise into segments about 2 inches long. Place on a steamer rack and steam over medium-high heat for 6-8 minutes, or until they are cooked to the tenderness of your liking.

While the eggplants are steaming, make the sauce by combining soy sauce, sesame oil, vinegar, ground dried chillies and sugar. Stir well to blend flavors.

When the eggplants are done, remove from steamer and when they are cool enough to handle, cut each piece in half lengthwise and each half again into 2-3 long strips. Arrange single layer on a serving plate. Spoon the sesame-soy sauce evenly over the eggplant pieces, sprinkle with toasted sesame seeds and garnish with cilantro.

Good warm, cold or at room temperature. Serves 2-3 with rice in a multi-course family-style meal.

Notes and Pointers

My preferred brand of soy sauce is Kimlan, imported from Taiwan. Use the "Super Special" soy sauce. If you are not able to find it in Asian markets near you, use Kikkoman.

This recipe is really more Chinese than Thai.

Copyright © 1999 Kasma Loha-unchit. All rights reserved.

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