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SOTOZEN.COM > Practice > Food as Practice > Recipes > Steamed Eggplants and Snow Peas

Steamed Eggplants and Snow Peas

Steamed Eggplants and Snow Peas

Ingredients (serves 4)

Instructions

  1. Halve the eggplants lengthwise (quarter if the eggplants are large). Cut shallow, 5mm. (¼ inch) diagonal slits on the skin. (see photo)
  2. Halve the snow peas diagonally.
  3. Steam the cut eggplants and snow peas in a steamer for about 10 minutes.
  4. While steaming, mix the salt, sugar and soy sauce in a bowl and stir them well.
  5. Cut the shiso (or basil) leaves into 2mm. (1/16 inch) width strips.
  6. Arrange the steamed eggplants and snow peas on a serving dish. Pour the sauce (from step 4) over the eggplants and snow peas. Garnish with the sliced shiso and serve.

(If desired, place grated ginger on the side as a condiment.)

Recipe (PDF 152KB)