An Asian-inspired pressure cooker side dish. The only trick to this recipe lies in buying small eggplants, as the big ones won't cook quickly enough when cooked whole. Leaving them whole preserves all the flavour and the juiciness.
8 or 12 baby eggplants, about 4" long
1-1/2 tbsp vegetable oil
1 tsp sesame oil
2 tsp soy sauce
2 tsp red wine or cider vinegar
1 thin slice fresh root ginger, finely chopped
2 spring onions, finely chopped
Small handful of fresh coriander, finely chopped
1 tsp sesame seeds
Freshly ground black pepper
Step 1: Heat up 3" water in your pressure cooker with the steamer insert (or an improvised steamer rack) in place. Put the eggplants in the steamer. Clamp on the lid. Bring up to full pressure, turn the heat down to medium and cook for 5 minutes. Leave to vent gradually.
Step 2: In the meantime, make the dressing by mixing all the ingredients except the coriander and sesame seeds. Season with freshly ground black pepper — no salt for now, because soy sauce is salty.
Step 3: When you are ready to serve, split the eggplants lengthwise, leaving the stem on each one. Spread out on a serving platter and distribute the dressing and coriander evenly over them.
Step 4: Heat the sesame seeds in a small dry frying pan until they're just starting to colour. Sprinkle onto the eggplants and serve immediately.
Reprinted with permission from Richard Ehrlich's 80 Recipes For Your Pressure Cooker (2011 Kyle Books).