Steam eggplant for a fat-free, silky pizza topping or to enrich stir-fries, tomato sauces, and many other dishes. (No microwave? See notes for a stovetop version.) Enhance and stretch your recipes for just 50 cents a serving using organic ingredients!
I started playing with this idea when my friend Laura told me a trick she’d learned from one of our favorite cookbook writers, Madhur Jaffrey: steam the eggplant before stir-frying. Madhur roll-cuts her eggplant then steams it in a wok for 15 to 17 minutes.
With my faster, greener, less authentic recipe, you cut the eggplant into smaller cubes and microwave it for only 5 minutes. You also save calories and money by avoiding the oil needed to fry it, sauté it, or even grill it. Then just toss in in a sauce, like the Spicy Peanut Sauce shown above, and you have a restaurant-quality dish that’s good for you and your budget.
It’s a terrific choice for Meatless Mondays. If not everyone at the table loves eggplant, this technique makes it easy to divide and delight. Eggplant lovers like me who rarely cook it because of the trouble involved can now enjoy it even on a busy weeknight. Eggplant skeptics who have only had heavy, even greasy breaded and fried eggplant may reconsider once they try a bite.