Steamed Eggplant With Sesame And Mint Recipe

Name: Steamed Eggplant with Sesame and Mint
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Fusion
Ingredients: 100 g Mint Leaves; 500 g Organically Grown Small Brinjal; 175 Ltr Lee Kum Kee Blended Sesaame Oil Pet; 290ml Lea And Perrins Worcestershire Sauce; 50 g On1Y Black Peppercorns With Grinder; 1 kg Whole Farm Grocery Sugar (Packet); 100 g On1Y White Sesame Seeds; 20 Ltr Rice Vinegar Mizkan Suehiro Su

Fusion cuisine

Steamed Eggplant with Sesame and Mint recipe

About this recipe

A light and flavorful dinner option featuring tender steamed eggplant tossed in a tangy sesame dressing and garnished with fresh mint and sesame seeds. Perfect for solution seekers looking for a healthy, Eggetarian meal.

Ingredients

100 g Mint Leaves
500 g Organically Grown Small Brinjal
175 Ltr Lee Kum Kee Blended Sesaame Oil Pet
290ml Lea And Perrins Worcestershire Sauce
50 g On1Y Black Peppercorns With Grinder
1 kg Whole Farm Grocery Sugar (Packet)
100 g On1Y White Sesame Seeds
20 Ltr Rice Vinegar Mizkan Suehiro Su

Instructions

1. Cut 2 medium eggplants into long, thin strips. Arrange them in a vegetable steamer and steam for 40 minutes or until tender.
2. Remove the steamed eggplant and let it cool slightly. Place the strips in a colander and let them stand for 20 minutes. Press lightly to extract excess moisture without mashing the eggplant.
3. In a large bowl, whisk together 1 1/2 tablespoons low-sodium soy sauce, 1 tablespoon sesame oil, 2 teaspoons rice vinegar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon black pepper, and 1/2 teaspoon sugar until well combined.
4. Add the steamed eggplant strips to the bowl with the dressing. Toss gently to coat the eggplant evenly.
5. Transfer the dressed eggplant to a serving dish. Sprinkle with 2 tablespoons of freshly chopped mint and 1 tablespoon of sesame seeds before serving.