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.



  • 2 medium purple eggplants
  • For the dressing:
  • 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 of fresh cilantro roughly chopped
  • 1 large handful of fresh basil roughly chopped
  • 1 large handful of fresh mint roughly chopped
  • 1 large handful of 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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