8 servings (as a side dish)
2.5 Qt. (1.49L) Culinary Basket
3 Qt./2.8 L Perforated Basket
3.5 Qt. Double Walled Bowl
medium mixing bowl
Chef Sergio Corbia
This high fiber, vegetarian recipe is quite versatile; eat the eggplant as a side dish or add it to your favorite salad, pasta or quinoa recipe. Watch Chef Sergio as he prepares the eggplant in the new Saladmaster Culinary Basket.
purple eggplants, sliced lengthwise
soy sauce, low-salt
sweet chili dipping sauce
lemon, zest and juice
spring onions, sliced
fresh red chilies, finely chopped
handful fresh basil, roughly chopped, approximately 1⁄2 cup
handful fresh mint, roughly chopped, approximately 1⁄2 cup
handful fresh coriander/cilantro, roughly chopped, approximately 1⁄2 cup
sea salt, to taste
black pepper, freshly ground, to taste
- Place water in sauce pan. Place eggplants in culinary basket, cut-side facing up, and insert in sauce pan. Cover and place on medium-low heat; cook approximately 10 minutes. To determine if ready, simply squeeze the sides gently and if they're silky soft they are done. Remove culinary basket, transfer to sink to drain and allow to cool briefly.
- In medium bowl, mix all dressing ingredients and blend well. Salt and pepper to taste.
- While eggplant is still warm, cut into 1 inch (2.5 cm) squares, place in double-walled bowl, dress and toss. Serve immediately.
- Can be served as a salad, tapas, or as a side-dish to any simple cooked fish recipe.
- Fresh coriander, cilantro and Chinese parsley are all the same. They are simply called different things in different parts of the world.
- Another way to determine if eggplant is done: gently insert fork into eggplant and when fork inserts easily the eggplant is cooked.