Photo: Karry Hosford
Yield
4 servings (serving size: 1 cup eggplant sticks and 1 tablespoon sauce)

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.

How to Make It

Step 1

Steam eggplant, covered, 2 minutes or until crisp-tender.

Step 2

Combine remaining ingredients in a small bowl; stir well. Divide eggplant sticks evenly among 4 plates; drizzle with the sauce. Garnish with cilantro leaves, if desired.

Ratings & Reviews

portland's Review

sallyweller
July 14, 2014
N/A

brighteyes8's Review

rstarrlemaitre
February 19, 2014
Easy, quick, tasty side dish!

rainyballard's Review

rainyballard
January 20, 2013
Delicious! 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!

PineIslandBarb's Review

portland
August 28, 2012
This 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.

jazzwood's Review

jazzwood
July 16, 2012
Great! 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.

sallyweller's Review

PineIslandBarb
June 26, 2012
This 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.

rstarrlemaitre's Review

brighteyes8
June 06, 2011
Surprisingly 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.