Heavenly Steamed Eggplant
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
Quick, light, tasty, low-calorie and wonderfully different, this eggplant recipe is a gem.
  • One large Black Beauty eggplant or 3 Japanese eggplants
  • 2 Tablespoons Rice Wine Vinegar (or other mild vinegar)
  • ⅛th cup Bragg's Amino Acids, Tamari Sauce or low-salt soy sauce
  • ¼ teaspoon sesame oil
  • 2 Tablespoons olive oil
  • ½ teaspoon grated fresh ginger
  • If you like garlic, dice or grate a small clove and add it in. You can also include chili paste to taste.
  • Fresh cilantro (optional)
  • Toasted sesame seeds (optonal)
  1. Cut stem end(s) off the eggplant
  2. If using one large eggplant, cut it into quarters long-wise from end-to-end. If using long eggplant, cut into ¾" - 1" bite-sized chunks. Do not peel.
  3. Steam eggplant for 8-10 minutes until a knife easily slides into the skin; do not overcook!
  4. Meanwhile, mix all sauce ingredients except cilantro or sesame seeds, if using.
  5. Plate the eggplant quarters and drizzle the sauce over the top slowly so it absorbs, or put chunks in bowl and mix with sauce, then plate. Offer extra sauce separately.
  6. Sprinkle with fresh, chopped cilantro and/or toasted sesame seeds.
  7. Very good with noodles or rice.
Recipe by Finch Frolic Garden Permaculture at http://www.vegetariat.com/2011/10/steamed-eggplant/