Pungent, dark, nubbly seasoning transforms mild, smooth eggplant. Steaming ensures a creamy texture, softens the somewhat sturdy white skin, helps prevent darkening, and provides a speedy non-traditional cooking method.
Serve hot, with rice pilaf and roasted poultry (or not, for a vegetarian meal). Double the recipe (prepare in batches) to offer as part of a buffet meal, at room temperature. Or chill and serve with a sprinkling of cilantro, as a salad course.