10-Minute Easy Steamed Eggplant with Myoga Ginger Dressing

Name: 10-Minute Easy Steamed Eggplant with Myoga Ginger Dressing
Yield: 2 servings
Cuisine: American
Ingredients: 2 small Eggplants; 2 leaves Cabbage; 2 tsp Soy sauce; 1 tsp Miso; 1 tsp Vinegar; 1/2 tsp Sugar; 1/2 tsp Sesame oil; 1 flower Myoga ginger (minced)

cookpad.japan @cookpad_jp

This is a recipe I came up with when all I had in the fridge was eggplant, myoga ginger, and cabbage. You can use this versatile sesame oil-based dressing in steamed dishes or with tofu, meat, white fish, raw fish, or seasoned spinach, so why not prepare a batch?

This is also delicious served chilled. It you have time to make it in a steamer, it will taste even better. Recipe by HaradaKiTN

cookpad.japan @cookpad_jp

This is also delicious served chilled. It you have time to make it in a steamer, it will taste even better. Recipe by HaradaKiTN

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Ingredients

2 servings

2 smallEggplants
2leaves Cabbage
For the dressing:
2 tspSoy sauce
1 tspMiso
1 tspVinegar
1/2 tspSugar
1/2 tspSesame oil
1flower Myoga ginger (minced)

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Steps

1

Trim the stem off the eggplant, and chop the cabbage into strips.
2

Wrap the eggplant and cabbage in plastic film and microwave for 5 minutes.
3

Rinse them in running water to cool, then thinly cut the eggplant, and squeeze out the excess water from the cabbage.
4

Arrange the vegetables on a serving platter. Pour the dressing with preferred amount of myoga ginger over the vegetables. It's done.