Steamed Eggplant With Sherry Vinaigrette
- Cuisine: Spanish
- Course: Appetizer
- Features: Healthy, Gluten-Free
Summary:
This is a Spanish-inspired dish in which the eggplant is steamed until soft and tender, then dressed with a vinaigrette. It can be served cold or warm, as a salad or starter, and tastes great with salty Spanish ham or manchego cheese.
You will need a steamer basket or a pasta pot fitted with a colander.
4 appetizer servings
Ingredients:
- 2 cups water
- 4 to 6 tablespoons sherry vinegar
- 2 medium (peeled or unpeeled) eggplants, about 12 ounces each, cut crosswise into 1 1/2-inch slices
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 2 medium cloves garlic, finely chopped
- 2 tablespoons chopped flat-leaf parsley
- 3 tablespoons smoked salted almonds, cut into slivers (optional)
Directions:
Combine the water and 2 tablespoons of the sherry vinegar in a large pot over medium-high heat. Bring to a boil.
Meanwhile, arrange some of the eggplant slices in a steamer basket that will fit inside the pot. Do not pack them too tightly; you might have to steam the eggplant in batches. Cover the pot and let the slices steam for 10 minutes, until they are tender and soft. Transfer the slices to a plate; season with some of the salt and pepper to taste, then cover loosely to keep warm.
Combine the remaining vinegar to taste, the oil and the garlic in a liquid measuring cup; whisk to form an emulsion.
When ready to serve, pour the vinaigrette (to taste) over the eggplant slices. Taste and adjust seasoning as needed. Sprinkle with the parsley and almonds, if using. Serve warm or at room temperature.
Recipe Source:
From Gastronomer columnist Andreas Viestad.
E-mail the Food Section with recipe questions.
(Mette Randem for The Washington Post)
