Cold Steamed Eggplant with Sesame Soy Dressing

Name: Cold Steamed Eggplant with Sesame Soy Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons low-sodium soy sauce; 2 tablespoons rice wine vinegar; 1 tablespoon freshly squeezed lime juice; 1/2 teaspoon sugar (omit if using seasoned rice wine vinegar, which is sweet); Salt to taste; 2 tablespoons sesame oil or walnut oil; 2 tablespoons canola oil; Pinch of cayenne; 2 pounds eggplant, preferably Japanese eggplants; Salt; 1 tablespoon chopped chives; 1 bag baby arugula, washed and dried, for serving; 1 small garlic clove, minced; 1/2 teaspoon grated or finely minced fresh ginger (more to taste)

Servings: persons

2 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon freshly squeezed lime juice
1/2 teaspoon sugar (omit if using seasoned rice wine vinegar, which is sweet)
Salt to taste
2 tablespoons sesame oil or walnut oil
2 tablespoons canola oil
Pinch of cayenne
2 pounds eggplant, preferably Japanese eggplants
Salt
1 tablespoon chopped chives
1 bag baby arugula, washed and dried, for serving
1 small garlic clove, minced
1/2 teaspoon grated or finely minced fresh ginger (more to taste)

1
Whisk together the soy sauce, vinegar, lime juice, sugar, sesame or walnut oil, and canola oil.
2
Add the optional ginger and/or garlic.
3
Set aside.
4
If you can find Japanese eggplant, cut them in half lengthwise.
5
If using large globe eggplants, cut them lengthwise into quarters.
6
Place in a steamer and steam 10 to 15 minutes, until thoroughly tender.
7
Remove from the heat and cut in 3/4-inch wide slices.
8
Season with salt.
9
Toss gently with the dressing (its okay if the eggplant falls apart a little) and half the chives while warm, and chill for 1 hour.
10
Toss again and serve on a bed of baby arugula.
11
Sprinkle the remaining chives over the top.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons low-sodium soy sauce, 2 tablespoons rice wine vinegar, 1 tablespoon freshly squeezed lime juice, 1/2 teaspoon sugar (omit if using seasoned rice wine vinegar, which is sweet), and more.

Yes, Cold Steamed Eggplant with Sesame Soy Dressing falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cold Steamed Eggplant with Sesame Soy Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions