I’ve been getting some requests for vegetarian friendly recipes and I’ll try to accommodate.
This recipe is inspired by the eggplant we had at Aquagrill. We had never had anything like it and since it’s been so long, I can’t really remember it exactly. What was amazing though, was the unique texture. It’s so soft, yet each piece holds itself together, while being unbelievably juicy. My best guess to achieving this texture was to steam the Chinese/Japanese Eggplant, marinate it, then chill it. I think that’s the method because it tasted pretty darn close. Lon can’t remember the eggplant from Aquagrill, but he really liked this one.
*Note: pictures were updated on 12/28/2010
Chilled Sesame Eggplant
- 2 tablespoon vegetable oil
- 1 tablespooon soy sauce
- 1 tablespoon seasoned rice vinegar
- 2 teaspoons sugar
- 1/2 teaspoon sesame oil
- pinch ground ginger
- pinch white pepper
- 3 Chinese eggplants (about 14 ounces)
- 1/2 teaspoon sesame seeds
1. In a small bowl, whisk together vegetable oil, soy sauce, rice vinegar, sugar, sesame oil, ginger, and white pepper. Set aside.
2. Cut eggplants on a diagonal in 3/4″ thick slices.
3. Steam the eggplant until tender, about 5 minutes.
4. Place the eggplant in tupperware. Pour the liquid mixture on top. Cover with a tight lid and shake until evenly coated.
5. Remove the lid and let it sit on the couter for 10 minutes so steam can evaporate. Cover and refrigerate for 5 hours.
6. Sprinkle with sesame seeds and serve.
I love this type of preparation for eggplant. I’m gonna give this a try.
Loving the veggie-friendly recipes!
great Bill! excited you’ll be trying this
Yay Emily! I’ll try to keep them coming.
Ooh, I’m going to have to try this one to reclaim my eggplant love.
eggplant is good, and eggplant with crunchy little seeds and ginger would be fabulous. interesting recipe, jessica–i’ll give it a go!
Yay JS and Grace! Can’t wait to here what you think!
So I tried the recipe last night. Generally I’d say very good, my only thought was that when I have variation of this dish in Chinese restaurants, the sauce is thicker, which I like. Also, I was a little heavy handed with my “pinch” of ginger,so that threw off the balance. But all in all, a really simple healthy dish with tons of flavor.
Bill, thanks for trying my Chilled Sesame Eggplant. I’ve never had such a dish at a Chinese restaurant. Is the one you are talking about a hot dish? Either way, if you want a thicker sauce, use some corn starch.
yeah, the dish I’ve had at restaurants was hot, not chilled, but the flavor profile was similar (restaurant version was sweeter).
Bill, now I know what you’re talking about. To me, that’s a very different texture, although some similar flavors.
Oh, eggplant, how much I adore them! Your dish looks wonderful, Jessica! I love it that you tried to recreate the restaurant’s dish at home, I love doing it as well.
Thanks Miri! Restaurants are great inspiration!