Small Japanese eggplants are cut into "sticks" and barely steamed for a crisp-tender side dish that's good with fish. This is best served immediately.
Easy, quick, tasty side dish!
Read MoreDelicious! I've made this dish several times, and my husband and I both love it. Last time, I lost track of time and accidentally overcooked the eggplant, resulting in a mushy mess. I had already prepared the sauce, so I decided to puree the cooked eggplant rather than discard it. Mixing the puree and the sauce made a really flavorful mash. If you enjoy pureed eggplant (popular in Andalucia, for example), it's a great way to save the dish if you accidentally over-steam the eggplant!
Read MoreThis recipe is fabulous and a great alternative to my typical roasted japanese eggplant. I made it with no changes to the recipe as written and served it with seared tuna. Will definitely make it again.
Read MoreGreat! Served with grilled chicken breast. I may have "steamed" the eggplant too long, but the taste was terrific. The sauce is delicious and so light. Will definitely add the repertoire of eggplant recipes.
Read MoreThis is so easy and so good. I have been using the Japanese eggplant from our garden. It is really good with a little pasta and fish. Made exactly as directed.
Read MoreSurprisingly and unexpectedly really nice! I thought that 2 minutes would be way too little time to steam, but these eggplant were subtly flavored and fresh-tasting, and the sauce had delicious notes of soy, ginger, and chiles. Great alongside fish and some steamed edamame.
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