Sesame Steamed Eggplant

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Sesame Steamed Eggplant Recipe

Photo: Christopher Testani; Styling: Carla Gonzalez-Hart

Serves 6 (serving size: about 3/4 cup)


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2 pounds eggplant, peeled and halved vertically
1 1/2 tablespoons lower-sodium soy sauce
1 tablespoon toasted sesame oil
2 teaspoons sherry vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1/2 teaspoon sugar
2 tablespoons chopped fresh mint
1 tablespoon toasted sesame seeds


Hands-on: 15 Minutes
Total: 1 Hour, 25 Minutes

1. Arrange eggplant in a vegetable steamer; steam 40 minutes or until tender. Cool slightly. Tear into long, thin strips; place in a colander. Let stand 20 minutes. Press lightly to extract moisture without mashing eggplant.

2. Combine soy sauce and next 5 ingredients (through sugar) in a large bowl, stirring with a whisk. Add eggplant; toss gently to coat. Sprinkle with mint and sesame seeds.

Created date

November 2014

Nutritional Information

Calories 69
Fat 3.3 g
Satfat 0.5 g
Monofat 1.3 g
Polyfat 1.4 g
Protein 2 g
Carbohydrate 10 g
Fiber 5 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 157 mg
Calcium 16 mg