Eggplant seems to be a divisive vegetable. People are either passionate eggplant lovers or haters. I definitely fall in the lover category and this easy Steamed Eggplant is one of my favorites. Steaming eggplant renders the flesh really lush and tender, and then I pair it with a piquant sauce made from pantry ingredients you already have on hand. This is the little black dress of sides; it goes with anything and everything, so let’s get into it.

Give Eggplant a Chance

The reason that many people dislike eggplant is because it can be a little bitter and seedy. Well friends, I’m here to tell you that’s not necessarily the case. Yes globe eggplants, the ones you see in all American grocery stores, tend to be stronger in flavor, with thick skins and often bitter flesh. But, there are all kinds of eggplants out there. And if you’ve never had Chinese eggplant before, you need to try it out before you disparage all eggplants.

How is it so different you ask? Let me count the ways… First, Chinese eggplant has very thin skin- there’s no need to peel it. Second, it’s very slender and the flesh cooks up very quickly. Third, it has fewer, smaller seeds so you won’t even notice them when you’re eating. Finally, the flesh is kind of sweet and silky. So have I sold you yet?

Although I use Chinese eggplant for this recipe, there are plenty of other eggplants you can use too. If you have a local farmers market, try something that looks good. You’ll see white ones, green ones, and striped eggplant as well. Not sure, ask the farmers. They know! I find that in general, any slender eggplant will be more tender and have fewer seeds. A couple years ago, everyone was growing these beautiful, tiny lavender ones called fairy eggplant. Nothing thrills me more than spotting new produce!

Chinese eggplant can easily be found at most Asian grocers, but if you can’t find any, I have included instructions for standard globe eggplant in the notes. Look for shiny, deeply purple (not brownish), firm eggplant with fresh looking leaves. If you’re buying the large globe eggplant, look for smaller ones with a round dimpled end (male) rather than the dash (female). Eggplants don’t actually have genders but they are from cross pollinating seeds that are male and female. The male eggplant are less seedy and more meaty than the females. When you cut into the eggplant, seeds that are pale and not a dark brown color, will indicate freshness as well.

Making the Dish

This dish is super fast, making it a great option when you are pressed for time and just need to get something quick on the table. It’s also fully cooked in the microwave so you won’t need to turn on the stove or wash any pans.

Let the eggplant cool while you make the sauce. This sauce takes just a couple minutes to make, but it is powerfully flavorful. Toasted sesame oil adds a nutty depth and oyster sauce thickens everything up so it clings to the eggplant. When you make this sauce, you’ll probably think it’s not enough. And once you pour it on, it will be just enough to coat the eggplant. But then in a couple minutes, the eggplant will start to weep, and you’ll be surprised at how saucy it’s become!

Once the eggplant has cooled down enough to handle, quickly tear it into bite sized pieces. I prefer this technique over cutting it with a knife as the jagged edges absorb the sauce better.

Now all that’s left to do is dress the eggplant. This dish is great either warm or at room temperature. The eggplant will continue to absorb the flavors of the dressing as it sits.

Put the steamed eggplant on a serving plate and garnish with the reserved scallions and sesame seeds.

Steamed Eggplant makes a delicious side for:

• Smoked Wings
• Soy Butter Scallops
• Shiso Chicken Patties
• Pork Stir Fry

I hope you enjoy this super fast and healthy side as much as I do. Try it this week and let me know; comment on the recipe below and tag us in your pics @funkyasiankitchen, we love hearing from you!

Steamed Eggplant

★★★★★ 5 from 1 review

• Author: Funky Asian Kitchen
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: serves 4

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Ingredients

Scale 1x2x3x

• 1 ¼ pound Chinese Eggplant (about 4 medium)

Sauce:

• 1 Tablespoon soy sauce
• 1 Tablespoon oyster sauce
• ½ teaspoon sugar
• 1 Tablespoon toasted sesame oil
• 2 cloves garlic, minced
• 2 scallions, minced and divided
• 2 Tablespoons chopped cilantro
• ½  teaspoon toasted sesame seeds

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Instructions

1. Wash and trim the stem of the eggplant. Cut the eggplant crosswise into 3 logs and then cut the logs in half lengthwise.
2. Put the eggplant in a microwave safe bowl and cover with plastic wrap. Microwave for 5 minutes. Set the eggplant aside to cool.
3. While the eggplant is cooling, make the sauce.
4. Combine the soy sauce, oyster sauce, sugar, sesame oil, garlic, scallions (reserving a teaspoon for garnish), and cilantro in a bowl and stir to combine.
5. When the eggplant has cooled enough to handle, use your hands to tear it into smaller strips. Discard any liquid and put the eggplant back into the bowl.
6. Gently mix the eggplant to combine and then mound it onto a plate.
7. Sprinkle with reserved scallions and sesame seeds. Serve steamed eggplant warm or room temperature.

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Notes

*If you prefer to steam your eggplant traditionally:

Set up your steamer by adding several cups of water to the bottom pot and bringing the pot to a boil over high heat.

Place the eggplant into the steamer basket and steam on high, covered with a lid, for 5 minutes until tender (a fork should easily pierce it). Set aside until the eggplant is cool enough to handle. 

Keywords: eggplant, healthy , healthy sides, chinese

This Brussels Sprouts Salad is a surprise star on our menu. While everyone likes brussels sprouts that have been fried with bacon and showered with cheese, people rarely seem to clamor to eat them raw. But finely shredded in a creamy dressing, they are a revelation. Plus this Brussels Sprouts Salad is loaded with goodies like candied oranges, toasted pine nuts, and crunchy coconut chips. It’s a healthy salad that tastes totally indulgent, and what started as a special item quickly became a customer favorite and is now permanently on our menu.

Brussels Sprouts Salad Dressing

Every great salad starts with a great dressing. And this one manages to be both creamy but light tasting. Seasoned Rice Vinegar brings a tangy sweetness, and a bit of fish sauce adds a funky pop. A little good old fashioned mayo creates the creamy base. This dressing is highly flavored and it should be used sparingly. Resist the urge to load it up like a coleslaw. I use half of it on the salad/slaw first, taste it, and then add some more. You could always pass the remaining dressing at the table too for those who can’t get enough sauce.

Prep the Veggies

The secret to this Brussels Sprouts Salad/Slaw is to very finely slice the sprouts. If you have a food processor with a shredding disk that will make quick work of it. Otherwise this is good practice of your knife skills…

I always remove several outer leaves because I find them too fibrous for a salad. It’s not necessary to core the sprouts but look over the sprouts carefully. Little critters also love Brussels sprouts and I sometimes find them lurking inside. You can tell they’ve made a home if you see pin holes or evidence of chewing.

Combine all the veggies in a big bowl and thoroughly mix. This makes a generous batch but it keeps well. You can also halve the recipe if you don’t think you can consume the full amount.

Brussels Sprouts Salad Garnishes

The real magic of this salad lies in the garnishes. The dried oranges are so sweet and delightfully chewy, the coconut adds an unexpected tropical vibe, and the pine nuts add welcome crunch. This combination works so well; I’ve been told by more than a couple people, it’s the reason they order the Brussels sprouts. If you find the toppings difficult to source, get creative and it will still taste great. You can substitute orange flavored craisins for the orange, different nuts for the pine nuts, and some crunchy trail mix or fried shallots for the coconut.

The dressing is assertive, so start by adding half to the salad and tasting to see if you want to add more.

I love it as a light lunch, as a potluck item, or to serve at a barbecue. If you want to make it part of a full meal, it’s perfect served with:

• Pork Shogayaki
• Sriracha Tofu
• Vietnamese Meatballs

Make this Brussels Sprouts Salad and find out why it’s such a favorite with our guests. And then take a moment to rate and comment on the recipe below. And don’t forget to tag us in your pics @funkyasiankitchen, we love hearing from you!

Brussels Sprouts Salad

★★★★★ 5 from 1 review

• Author: Funky Asian Kitchen
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: serves 2-3 1x
• Category: salads
• Cuisine: Pan-Asian

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Ingredients

Scale 1x2x3x

Dressing:

• ½ cup mayonnaise (I used low fat)
• 1 Tablespoon Fish Sauce
• 2 Tablespoons Seasoned Rice Vinegar
• ⅛ teaspoon fresh ground black pepper
• ½ teaspoon granulated garlic powder

Slaw:

• ½ pound brussels sprouts
• 1 medium carrot
• ¼ red onion
• Small handful cilantro (about ¼ cup)
• 2–3 pieces candied orange slices
• 3 Tablespoons roasted coconut chips
• 3 Tablespoons pine nuts

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Instructions

Make the dressing:

1. Combine the mayonnaise, fish sauce, seasoned rice vinegar, ground black pepper, and granulated garlic in a small container.
2. Whisk to combine and set aside.

Make the salad:

1. Trim the brussels sprouts at the base and peel off a couple of the outer leaves. Slice the brussels sprouts as thinly as you can and place them into a colander. Wash the brussels sprouts and drain thoroughly. Set aside in a large bowl.
2. Peel and trim the carrot. Slice thin and then stack the slices and cut through them to create thin strips (julienne cut). Put them into the colander and wash and rinse. Drain and put the carrots into the bowl with the sprouts.
3. Peel the onion and then thinly slice. Again wash the onions and drain thoroughly. Place them into the bowl with the other vegetables.
4. Toss the salad ingredients in the bowl so everything is nicely mixed.
5. Roughly chop the cilantro.
6. Slice the candied orange into thin strips and then cut through the strips to create a very fine dice. Set the oranges aside.
7. Pour half of the dressing over the brussels sprouts and toss to coat. The dressing is strong so you may not need all of the dressing. Taste the slaw and add more dressing as needed.
8. Mound the slaw onto a plate and garnish with the oranges, cilantro, pine nuts, and coconut chips.

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Notes

*You can substitute any kind of crunchy coconut and nut/seed trail mix, clusters, or topping instead of using the coconut chips and the pine nuts.

*If you have problems sourcing the orange slices, try something with an orange flavor such as orange flavored dried cranberries. 

Keywords: brussels sprouts, vegetarian, plant based, salad, slaw,