COLD EGGPLANT w/SESAME & SOY DRESSING

By BobD

Ingredients

• 2pounds2 pounds eggplant, preferably Japanese eggplants
• 1tablespoon1 tablespoon soy sauce
• 1tablespoon1 tablespoon freshly squeezed lime juice
• 1tablespoon1 tablespoon seasoned rice wine vinegar
• 1small1 small garlic clove, minced
• 1 to 2teaspoons1 to 2 teaspoons minced fresh ginger (to taste)
• 1tablespoon1 tablespoon Asian sesame oil or walnut oil
• 2tablespoons2 tablespoons extra virgin olive oil
• PinchPinch of cayenne or red pepper flakes
• 1tablespoon1 tablespoon chopped chives or cilantro
• Optional: 1 small serrano chile, seeded if desired and minced
• 1bag1 bag baby arugula, washed and dried, for serving
• 1small1 small red bell pepper, cut in thin slices, for garnish (optional)

Details

Servings 6
Adapted from nytimes.com

Preparation

Step 1

1. If you can find Japanese eggplant, cut them in half lengthwise, then cut into pieces that will fit into your steamer. If using large globe eggplants, cut them lengthwise into quarters. Place in a steamer and steam 10 to 15 minutes, until thoroughly tender and you can cut through with the tip of a knife with no resistance. You will probably have to do this in 2 batches.

2. Meanwhile, make the dressing. Whisk together the lime juice, soy sauce, vinegar, garlic, ginger, sesame or walnut oil, olive oil, and cayenne or red pepper flakes. Set aside.

3. When the eggplant is tender, use tongs to remove it from the steamer, and transfer to a cutting board. Allow to cool for 5 minutes, then cut into 1-inch wide slices. Season with salt and pepper and while still warm, toss with the dressing and the optional minced chile. Refrigerate for 1 hour or longer.

4. Remove from the refrigerator and gently toss with the chives or cilantro. Arrange the arugula on a platter and top with the eggplant. Garnish with the optional red pepper slices.

Advance preparation: You can make this through Step 3 several hours ahead of serving.