Gosh, it’s hot and steamy in the kitchen right now.
It’s 86°F outside, and the sun is directly shining into my kitchen. I have the oven turned on because I’m baking coconut bread, and I just go happen to be steaming eggplant. Great.
*Gets on a plane to Antarctica*
Ahh, much better. Okay, now let’s talk eggplants.
I usually sauté, bake, or grill my eggplants. Today, however, I decided to try something new and steam them. Chop the ends off the eggplant, cut into strips, and throw them into a steamer. Steam for 10 minutes or until the eggplant is soft. Mix in two cloves of minced garlic, three sprigs of fresh cilantro, a dash of salt, one tablespoon of soy sauce, and one teaspoon of apple cider vinegar. Stir to ensure the eggplant is evenly coated before plating.