Slice, toss and serve

Steamed Eggplant Salsa


Folks often get intimidated by eggplant, and it doesn’t have to be challenging to make this purple beauty taste great. I love eggplant because it doesn’t have a strong flavor so you can jazz it up with other hotshots like basil and mint to liven it up a bit.

This dish is another Jamie Oliver inspiration. It goes super well with fish or as a side all on its own.


Steamed Eggplant


  • 2 Medium purple eggplants


  • 2 tsp sugar
  • 4 tbs Soy Sauce
  • 3 tbs Sweet chili dipping sauce
  • 2 tsp Sesame oil
  • Zest and juice of 1 lemon
  • 4 Scallions sliced
  • 2 Fresh red chilis finely chopped
  • 1 Large handful fresh cilantro roughly chopped
  • 1 1 large handful of fresh basil roughly chopped
  • 1 Large handful fresh mint roughly chopped
  • 1 Large handful fresh celery leaves roughly chopped
  • Sea Salt
  • Freshly ground pepper



  • Slice the eggplant in half lengthwise and place in your steamer with the cut side down. Steam for about 10 minutes-to check if they are ready, squeeze the sides and if they are silky soft then they are done. Remove from steamer and place them in a colander to cool.


  • Now make the dressing by mixing all the ingredients together. when the eggplant has cooled cut them up into rough 1 inch cubes, dress them and toss and serve!
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