steamed aubergine

servings
4

method

This is a great way to cook aubergines, and probably one that not a lot of people would think of doing. To me, steamed aubergine sounds horrible but, believe me, this recipe is fantastic. Aubergines are usually fried or roasted, which makes them soak up loads of oil, but steaming means they go really soft and tender so that they're lighter to eat – which means you can eat a lot more! All round the world there are so many different varieties of aubergines – long, round, purple, green – so keep your eyes peeled and try cooking them all.

Put some water in a pan and bring it to the boil. Slice the aubergines in half lengthways and place them in your steamer with the cut side facing up. Steam them for about 10 minutes – to check whether they're ready, simply squeeze the sides gently and if they're silky soft then they're done. Remove them from the steamer, place them in a colander and leave to cool.

Now make your dressing by mixing all the ingredients together. When the aubergines are warm this is the perfect time to flavor them. Cut them up into rough 2.5cm dice, then dress them and toss. Serve immediately as a salad, tapas dish or as a vegetable next to any simple cooked fish. Just really tasty!

• from Jamie's Kitchen

ingredients

• 2 medium purple aubergines

for the dressing
• 2 teaspoons sugar
• 4 tablespoons soy sauce
• 3 tablespoons sweet chili dipping sauce
• 2 teaspoons sesame oil
zest and juice of 1 lemon
• 4 spring onions, sliced
• 2 fresh red chillies, finely chopped
• 1 large handful of fresh coriander, roughly sliced
• 1 large handful of fresh basil, roughly sliced
• 1 large handful of fresh mint, roughly sliced
• 1 large handful of yellow celery leaves
sea salt and freshly ground black pepper

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1. by tasha on Wed 28 Sep 2011 @ 11:44

yeahhhhh great recepiess deliouse ledgend ame a love it booom :p xxxxxxxxxxxxxxxxxxxxxxxxxxx <3

2. by Steven on Tue 10 May 2011 @ 18:27

I have eaten steamed aubergine with a very similar dressing and loved it. It is a common dish in Korea, apparently. They steam the cubed (unpeeled) aubergine by placing it inside a rice cooker on top of some rice just after it's cooked and leaving it there on the "warm" setting for a few minutes. The steam given off by the cooked rice inside the (closed) cooker is enough to cook the aubergine through. Then the cubes are dressed with a mixture of: soy sauce, crushed garlic, chili powder, chopped spring onion and sesame oil. Gorgeous -I have never enjoyed aubergine so much.

3. by Nicole on Wed 04 May 2011 @ 11:23

Just made it!! Just ate it!! Just in heaven!!! such a great one! <br /> I am a mum of two young boys and the thought of what to cook today is history. Simply log on type in what i feel like making and there's the answer!! <br /> Elke i am vegetarian too, and yes Jamie you do an amazing job! thanks! and keep it up!!<br />

4. by Liz on Tue 03 May 2011 @ 10:59

This is a fantastic dish - I'm eating it right now! I've been looking for a way to cook eggplant without it sucking up a liter of oil, and this is perfect.

5. by gmagoutas on Sat 11 Dec 2010 @ 23:27

I will try it!

6. by Mara Hicks on Mon 25 May 2009 @ 17:57

Great recipies, love it. nice for diet as well

7. by Elke on Mon 18 May 2009 @ 16:45

It's such a wonderful thing! Am vegetarian and lots of my friends too! They're addicted to it! MORE OF THOSE!!!!!!!!
It's so easy to cook and all steps to a wonderful meal are described!
I love the site and also the books you're writing!

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