Barbara Spiegel’s White Eggplant Steamed with Sesame Oil

Name: Barbara Spiegel’s White Eggplant Steamed with Sesame Oil
Yield: 2 servings
Ingredients: 2 long, narrow white eggplants, about 5 ounces each; 2 long, narrow white eggplants, about 5 ounces each; 1 jalapeño chili-pepper, seeded, deveined, and cut into tiny slivers; 1 teaspoon Oriental sesame oil; 2 teaspoons corn oil; ¼ teaspoon salt; 1½ teaspoons vinegar; 2 teaspoons finely minced scallion green

Preparation info

2
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

My pal regularly invents tasteful low-calorie recipes, which she shares with me. This simple, speedy dish plays up the best qualities of small, white eggplants—their sweetness, creaminess, and smooth texture—which make them likely candidates for steaming, unlike the common large purple eggplants.

Ingredients

2 long, narrow white eggplants, about 5 ounces each
1 jalapeño chili-p

Side dish
Vegan
Gluten-free

Method

Slice eggplants diagonally ½ inch thick. Place on steamer rack (bamboo steamer is preferable, but not required). Divide jalapeño evenly over slices. Combine sesame and corn oils and drizzle evenly over eggplant. Sprinkle with salt.
Set rack over boiling water. Cover and steam until creamy-tender, about 10 minutes, carefully transfer to serving platter. Sprinkle