Steamed Eggplant with Peanut & Ginger Dressing
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Steamed Eggplant with Peanut & Ginger Dressing
Recipe By Courtney Roulston
Ingredients
2 medium eggplants (both the same size)
1 long red chilli
sea salt and ground white pepper to taste
1/3 cup Squeaky Gate extra virgin olive oil
1 tbs ginger, julienne
1 tbs crunchy peanut butter
2 tbs Coles asia soy sauce
1 tbs rice wine vinegar
2 tsp maple syrup
1 tsp Coles sesame oil
1 tbs chives and coriander leaves, as garnish
Method
Cut each eggplant into 6 wedges lengthways and place them in a single layer along with the whole chilli on top of a piece of baking paper with holes cut into it inside a steamer basket.
Steam the eggplant and chilli for 40 minutes, or until the flesh is soft like custard, but still holding together.
Heat the oil in a small pot over a medium heat. Once the oil is around 180 degrees (C), pour it over the sliced ginger in a heat-proof bowl. Remove the chilli from the steamer and chop into a fine paste. Whisk the peanut butter, soy sauce, rice wine vinegar, maple, sesame oil and a pinch of white pepper into the ginger mixture.
Carefully remove the eggplants from the steamer. Place them onto a serving plate and drizzle over the dressing while they are still warm. Slice the warm chilli and garnish along with chives and coriander and serve.
Optional to serve with steamed rice greens or noodles.
