Steamed Eggplant with Buttermilk-Thyme Dressing
Published by William Morrow
Steamed food is a bit of a miracle to me. These little strips of eggplant cook in a flash, retaining all their character and goodness, ready to absorb a generous sprinkling of sharp, minced raw garlic and the soothing Buttermilk-Thyme Dressing.
NotesWords on Wine: “Gigondas wine tastes like a postcard from the village, all black cherries, licorice, rosemary, and thyme.”
Fabrice Langlois, sommelier at Château du Beaucastel in Châteauneuf-du-Pape
Total Timeunder 30 minutes
One Pot MealYes
Recipe Courseside dish
Five Ingredients or LessYes
Taste and Texturegarlicky, herby, savory, tart
Type of Dishvegetable
- 2 to 3 small, elongated, Asian-type eggplants (about 1 pound)
- 4 plump, moist cloves garlic, peeled, halved, green germ removed, minced
- Fine sea salt
- 2 tablespoons Buttermilk-Thyme Dressing
- A steamer
Cut the eggplants lengthwise—from stem end to bottom—into very thin slices. Do not peel.
Bring 1 quart water to a simmer in the bottom of a steamer. Place the eggplant slices—slightly overlapping—on the steaming rack. Place the rack over the simmering water, cover, and steam until the eggplant is soft and cooked through, about 15 minutes. With a slotted spoon, transfer the slices to a large platter. Sprinkle with the garlic, season with salt, and drizzle with the dressing. Toss gently to coat the eggplant. Serve immediately. This dish should be eaten warm.
2007 Patricia Wells