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.

Chilled Sesame Eggplant

*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.

sliced eggplant

3. Steam the eggplant until tender, about 5 minutes.

Steaming eggplant

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.

Chilled Sesame Eggplant 3

posted by jessica at 08:49 AM Filed under Chinese, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.