Steamed Eggplant With Sesame Sauce
Steamed Eggplant with Sesame Sauce is a flavorful Japanese dish featuring tender steamed eggplants marinated in a rich sesame, soy, and lemon sauce, topped with fresh shiso leaves. Perfect as a light side dish or appetizer, this easy recipe is a delicious blend of umami and nutty flavors.
Steamed Eggplant with Sesame Sauce is a simple yet elegant dish that showcases the tender, velvety texture of steamed eggplants paired with the nutty, savory richness of sesame sauce. The eggplants are gently cooked and marinated in a flavorful blend of soy sauce, vinegar, lemon juice, and sesame oil, allowing them to absorb the perfect balance of umami and tanginess. Topped with freshly chopped shiso leaves for a refreshing herbal aroma and a burst of color, this dish is a delightful combination of textures and flavors. Perfect as a light appetizer or a side dish, Steamed Eggplant with Sesame Sauce is a true celebration of Japanese culinary tradition.
Ingredients
Nutritional Information
- Calories: 80
- Protein: 2g
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Sugar: 3g
- Fiber: 3g
- Sodium: 300mg
- Cholesterol: 0mg
Directions
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Clean the eggplants thoroughly and cut them into small pieces. Place the pieces in a small pot and cook in the microwave at 600W for 4–5 minutes. Once cooked, allow the eggplants to cool and then cut them into smaller pieces if needed.
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In a separate pot or bowl, mix the ground sesame seeds, soy sauce, vinegar, lemon juice, and sesame oil. Pour this mixture over the cooked eggplants and stir well to ensure the flavors are evenly distributed. Cover the dish and let it sit for an hour to marinate.
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Finely chop the shiso leaves and sprinkle them over the marinated eggplants before serving.
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