Steamed Eggplant by Jamie Oliver

Category: Vegetable and fruit dishes

Ingredients

Medium eggplant
(I take 4 medium-sized
because there is always little)
2 pcs.
Refueling:
Sugar (I take brown) 2 tsp
Soy sauce 4 tbsp. l.
Sweet chili sauce
(now selling pretty quietly)
3 tbsp. l.
Sesame oil
(I take a darker, tastier and brighter taste)
2 tsp
Zest and juice of 1 lemon
(I took lime, too, delicious)
Green onions 4 feathers
Chili pepper
(quite a spicy dish by the way)
2 red
Greens large handful
Cilantro
Basil
Mint
Celery leaves
Salt and pepper

Cooking method

  • Cut the eggplants in half and steam for 10 minutes in a slow cooker, usually. For refueling, everything is mixed. The eggplants are cut into 2 cm pieces and filled with warm dressing. It is very tasty warm, but also cold as pickled, also class.
  • Try it for eggplant, which is forever soaking up the darkness of the oil - a very dietary option.

Note

Do not kick for improper registration and so on - I haven't posted anything for a long time - I was busy as a child

Gaby
Lamb, welcome back, I wish you and your daughter all the best, let her grow beautiful, healthy and always make her mother happy.
And now about the recipe, it seems to me that HE is cool, I will definitely try, the main thing is not to forget when the seasonal eggplants appear.
Sveta
Do you need to peel the eggplants?
Bagel
No, you don't need to clean it, unless it's of course overgrown mutants.
lega
I have been looking for an eggplant recipe for a long time so that they are not fried. Thank you very much Bagel for this recipe. I made these eggplants today.
Steamed Eggplant by Jamie Oliver
Of course, with some changes, because not everything was at hand.
I replaced sesame oil with olive oil. Sugar and sweet Chili sauce - with Jerusalem artichoke syrup and dry chili pepper + Korean seasoning for Chim-Chim cabbage. We didn't have mint and celery, we don't like cilantro, which means parsley, basil, dill and green onions. Everything turned out in the subject, that is, delicious. The only drawback was that the lemon was too big, enough for the juice and half or 2/3, but excellent with the zest.
I understand that the composition of the dressing can adjust the taste. I liked the eggplants very much - 10 minutes for a couple - that's it.
Wildebeest
Bagel
A simple and cool recipe. The main thing is that there is not enough oil. Thank you.
Bagel
I'm glad we liked it. Really little oil, otherwise fried is just an oily sponge. I also change the dressing depending on the greens in the refrigerator, the taste varies. The main thing is that the dressing itself is tasty and combined with eggplant
Wildebeest
Bagel
Today I made eggplants according to your recipe, but with some changes.
Sweet chili sauce I didn't get in the way. All witchcraft was done without him.
One fresh chili pepper was enough for this amount of eggplant.
The pungency turned out to be just nuclear. And the deliciousness is fabulous.
A snack with a glass is just awesome.
By the way, I peeled off the skin, I think this is normal.
In general, I really love the combination of all kinds of greens, chili peppers with juice and lemon zest.
This combination is also great in fish recipes.
IvaNova
I boldly assign this recipe the status of "a simple but ingenious appetizer."
My changes: I peeled the eggplants (they are not young anyway, the skin is harsh), there is no sweet chili sauce (and it’s delicious without it), I halved the soy sauce and pepper, but it still turned out spicy (next time I will put ¼ - 1/3 of the norm ).It turned out incredibly tasty! The combination of chili-zest-mint is very harmonious for all its bright diversity. A light note of basil only emphasizes this fireworks of taste, without unbalancing it at all. Greens give an even flavor background.
An unexpected dish. It's just explosive. And without overcooking the eggplant.
If you decide to repeat and still clean the "blue" ones, then I would recommend reducing the steaming time to 6-8 minutes. All 10 is too much.
It looks unpresentable, but it tastes great!
I also pick up the dressing for other salads (and maybe hot) with a neutral taste.
Steamed Eggplant by Jamie Oliver
Leonidas
The eggplants are awesome. For me, 10 minutes for a couple is too much, 8 minutes. would be enough. But that depends on the eggplant. We need to check them in a double boiler. There was no lemon juice, I spread a lemon with water. I also added fresh carrots, chopped a little in Korean and 3 * 1 cm pieces of fried pork (fried in a dry frying pan until crusty, but not overdry). 6 hours insisted and that's it. A wonderful dish. I will do it more than once. Experiment with additives (chicken, beef, peppers, mushrooms)

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